We recently came across local food influencers Pip and Dave's Supperclub and instantly fell in love with their passion for home-cooked food. Their inspiring posts literally had us drooling and best of all they love using locally sourced food from independent suppliers. They also share their inspiring home-cooked recipes and they love a cream tea! We wanted to ask Pip and Dave where their passion for food came from and asked them to share a family favourite recipe with us.
Q. Tell us where your passion for food has come from and your love of sourcing local food by independent suppliers?
A. I honestly can’t remember a time when I wasn’t excited by food. My earliest vivid memory was a weekly trip into Brighton to Forfars with Mum for a Rum BaBa. A yeasty dome of sponge soaked in sweet rum syrup & filled with whipped cream with a cherry on the top. To me it was the ultimate grown up indulgence. I grew up in a house that was always filled with friends & relatives & Mum cooked for everyone! Everything cooked from scratch & many of her dishes were very cosmopolitan for that era. She died 15 years ago but is still very much the inspiration behind everything I do. Our ethos of supporting small local suppliers is at the fore of our cooking. Our personal relationship & interaction with them over the years has definitely created a bond & friendship. Animal welfare is paramount to us. Buying locally from suppliers we have a relationship with, ensures we know the provenance of all the meat we use. That’s good for us and good for the animal's welfare.
Q. How do you think the recent circumstances will change how we shop for the future?
A. The Covid Pandemic created a situation where many people were forced to curtail their eating-out habits & to increase eating & cooking at home. There appears to have also been a return to, and appreciation of, using small local shops. Particularly those who were able to do box schemes & home deliveries which were literally a life saver during lockdown. Hopefully this support of smaller independents will continue.
Q. Why did you chose this family favourite recipe to share with us?
A. Bread & Butter Pudding was one of those frugal midweek puds that Mum would whip up for us in the 70’s. The epitome of comfort food, it is a dish that everyone in the family is very happy to tuck into with no complaints!
Pip and Dave's Bread and Butter Pudding Recipe
This is a rather more extravagant recipe than mum's and is a Supper Club favourite. Unlike most Bread and Butter Pud recipes I don't sprinkle dried fruit throughout as I’m not keen on the burnt flavour of dried fruit!
You will need:
Buttered oven proof dish approx. 22cm x 22cm
Deep sided tin big enough for the dish to sit
Kettle of boiling water
8 thin slices of buttered brioche (or sliced bread)
227ml double cream
275ml whole milk
40g caster sugar
1 tsp of vanilla extract or bean paste
2 large eggs beaten
75g sultanas (or raisins)
Method - Preheat Oven 190°C - Sprinkle about 3/4 of the sultanas in the base of the dish - Overlap the brioche slices neatly butter side up - In the jug mix all the other ingredients together well apart from the remaining sultanas & icing sugar - Pour over the brioche - Put the dish in the baking tin & place in the oven - Carefully half fill the tray with water from the kettle - Bake for about 30mins until the pudding is golden & puffy - Heat your grill to highest setting - Carefully remove the pudding from the water bath - Sieve over a thick layer of icing sugar - Place under the grill and watch carefully as within seconds it with start to bubble & caramelise Now sprinkle with the remaining sultanas & serve with pouring cream. Enjoy!
See Pip and Dave's Supper Club on Instagram @pip_daves_supperclub