The Bread and Butter pudding has humble origins, and found by food historians to have been created in the 11th century. It was and is, still to this day, seen as an economical dish, where stale leftover bread is used instead of letting it go to waste.

While bread pudding is still a way to use up leftover bread, it gained a reputation as homely comfort food. However it is now a much featured dessert item in many trendy establishments, slowly shedding its humble roots.

Chef Guy Gorrie of Royal Palm shares his version of Bread and Butter pudding – gourmet style.

Gourmet Bread & Banana Pudding

Ingredients:

• 8 baked croissants
• 3 bananas
• 300ml cream
• 100g castor sugar
• 50g butter

Method:

1. In a square baking dish, lightly butter your baking tray.
2. In a pot, heat the cream, castor sugar & butter till combined.
3. Cut the croissants into slices and begin your first layer.
4. Place a layer of bananas over the croissants.
5. Pour a little of the cream mixture over the bananas to moisten them.
6. Repeat these stages until all the croissants and bananas are used up. Any remaining cream can be poured over the top.
7. Place in the oven at 180 degrees and bake until golden brown.
8. Remove from the oven and place another baking dish on top of the pudding and press down. Place in the fridge until set.
9. To serve, remove from the fridge and cut into desired shape and place in a hot oven for 2 to 3 minutes.
10. Place on your plate and add a scoop of ice cream. Garnish with fresh mint or edible flowers.

If you want to see how the professionals serve up scrumptious meals that you could make at home, make sure you’ve got your ticket to this years Decorex Durban show, and catch Royal Palm’s Executive Chef Guy Gorrie in action.

A borne and bred Durban lad, Gorrie studied at the Christina Martin Culinary School, before embarking on a journey to England, where he was fortunate enough to be offered a string of internships at famous restaurants like River Café, Le Trompet and The Ivy.

“Working at Michelin-starred restaurants taught me the fundamental basics, which is so important when building a reputable dining menu, and this grounding has opened my eyes to the endless options of food combinations,” he says.

Upon his return to South Africa, Gorrie brought his culinary prowess to Hotel Izulu, La Montagne Hotel, and is now Executive Chef at Royal Palm’s @Thyme Restaurant, and wants to show you how easy it is to create a masterpiece, without having to break a sweat!

The show, which runs for four days from 21 – 24 March at the Durban Exhibition Centre not only gives home lovers a peek at the finest concepts and products from a collection of expertly curated designers and manufacturers, but also has a Gourmet Cooking Theatre where you can catch some amazing chefs in action.

Chef Gorrie will be in action on Friday March 22 and Saturday March 23 at 12h30 – 13h30.

Tickets are R95 (Students / Pensioners R85) and are available from Computicket.