Name: English Jam Bag Pudding
Cook time: 1 hr
Total time: 20 hr (includes chilling overnight)
Yield: Makes 6 to 8 servings
Ingredients: 1 teaspoon sugar; 1/4 cup warm milk or water (105-115°F); 2 1/4 teaspoons active dry yeast (from a 1/4-oz package); 1/2 cup sifted all-purpose flour (sift before measuring); 3 tablespoons sugar; 3/4 teaspoon salt; 1 tablespoon hot milk or water; 3 large eggs; 1 1/2 cups sifted all-purpose flour (sift before measuring) plus additional for dusting; 1 1/2 sticks (3/4 cup) unsalted butter, cut into 12 tablespoon pieces, at room temperature, plus additional for brushing; Rounded 1/2 cup thick jam or marmalade; 1 tablespoon unsalted butter, melted; 1/4 cup pecans (1 oz), finely chopped; a heavy-duty stand mixer with whisk attachment and dough hook; an 8 1/2-inch aluminum ring mold* (6-cup capacity; 2 3/4 inches high); a 2-inch round cookie cutter

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English Jam Bag PuddingRomulo Yanes

Similar to monkey bread, this is a great choice for brunch. Letting the dough rest overnight allows its flavor to develop into something wonderful.

Cooks' notes:

· Use your favorite jam or marmalade, but be sure to cut any large pieces of fruit into small pieces. · Dough can be chilled up to 3 days. Stir down with rubber spatula once a day. · Pudding can be made ahead and cooled completely (on rack), then returned to ring mold and frozen, wrapped well in plastic wrap, up to 1 week. Reheat, top covered with foil, in a 350°F oven until heated through, 20 to 30 minutes.

Recipe notes

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