This was the point of the lime marmalade…but it was TOO bitter. Even to feature, not less star in the dish. Thankfully, I had some great, store-bought orange marmalade which took its rightful place at the table. This is another recipe from Zina. This time though, she cooked. Baked it. For us.
“These culinary creations all come from the heart. The bread and butter pudding recipe of last year was an homage to her father. Zina: “The ‘agege bread’ is covered with a little lime jelly and cooked in a papaya custard, made with Peak milk of course. Bread and butter pudding is very English and I suppose this represents him sending us to England for school. But the Agege bread and the palm wine is obviously very Nigerian. Also papaya and lime was his breakfast in Nigeria, and the recipe references this. He also loved lime marmalade, which is a rare flavour for that preserve, and whenever I see it, I think of him.”
Edible Identities, February 2013.
‘Nigerian’ Bread Pudding with Pawpaw custard
IngredientsDay-old sliced breadButterOrange/ Lime marmalade2 cups of pawpaw350ml Evaporated milk1/4 – 1/3 cup of sugar, or to taste2 whole eggs1 egg yolk2 teaspoons of finely grated lime zestMixed spice, to tasteTo serve: cream (pouring, whipped) and finely grated lime zest
Butter a baking dish and pre-heat the oven to 180 degrees C (180 deg C)
Use stale bread – fresh bread results in an unpleasant, soggy texture to the pudding