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Abigail Donnelly

Recipes & Articles by Abigail Donnelly

Aliums

Sweet miso pork belly with charred leeks

40 minutes

Pepper recipes

Parrilla-style aged T-bone with chimichurri and roast red pepper-and-tomato salsa

1 hour

Butternut recipes

Butternut and baby marrow chips with anchovy aioli

10 minutes

Broccoli recipes

Poached egg with broccoli and burnt butter

15 minutes

Bacon recipes

Celeriac soup with bacon, crispy croutons and latkes

40 minutes

Chicken breast

Chicken pho bo (Vietnamese chicken soup)

15 minutes

Citrus recipes

Easy lime baked puddings with warm citrusy curd

15 minutes

Citrus-infused vodka

Afternoon tea

Milk stout-and-chocolate cake with butterscotch sauce, caramel chocolate shards and dark chocolate icing

30 minutes

Aliums

Onion bhajis with buttermilk dipping sauce

5 minutes

Fish recipes

Fish tacos with salsa

25 minutes

Warm pudding

Bread pudding with caramel sauce

1 hour

Bread pudding with caramel sauce

By Abigail Donnelly

Serves 6

Difficulty Easy

Prep Time 30 minutes

Cooking Time 1 hour

Ingredients

8 large free-range eggs
150 g sugar, plus 2 T extra
1 l milk
1 vanilla bean, seeded
1/2 t salt
8-10 slices day-old bread such as brioche, kitka or croissants (or 6 halved croissants)

For the caramel sauce:

200 g sugar
65 ml water
125 ml cream
2 T butter
1/2 vanilla bean, seeded

Method

1. Preheat the oven to 180°C.

2. Place the eggs and sugar in a large mixing bowl and beat until well combined. Add the milk, vanilla seeds and pod and the salt. Whisk to combine.

3. Slice the bread and arrange in a large baking tray. Pour over the custard and allow to soak for 30 minutes – the bread should absorb all the custard.

4. Bake for 1 hour. If you prefer your custard a little runny, bake it for 10 minutes less.

5. To make the caramel sauce, place the sugar and water in a pan over a medium heat. Allow the sugar to melt, then bring to a boil and allow to darken slightly.

6. Add the cream and butter and gently boil for 2 minutes. Remove from the heat and add the vanilla seeds.

7. Pour the caramel sauce over the bread pudding to serve.

Abi’s fireside nori butter

Potato latkes

Preserved lemon sesame cake with cream cheese frosting

Recipes & Articles by Abigail Donnelly

Sweet miso pork belly with charred leeks

Parrilla-style aged T-bone with chimichurri and roast red pepper-and-tomato salsa

Butternut and baby marrow chips with anchovy aioli

Poached egg with broccoli and burnt butter

Celeriac soup with bacon, crispy croutons and latkes

Chicken pho bo (Vietnamese chicken soup)

Easy lime baked puddings with warm citrusy curd

Citrus-infused vodka

Milk stout-and-chocolate cake with butterscotch sauce, caramel chocolate shards and dark chocolate icing

Onion bhajis with buttermilk dipping sauce

Fish tacos with salsa

Bread pudding with caramel sauce

Bread pudding with caramel sauce

Ingredients

Method