Sir William Nicholson, Mushrooms (1940), oil on canvas board, 34.9 x 45.1 cm, Tate Collection

Sir William Nicholson was a British artist who worked in both oil paint and graphic woodcuts. He was known for his minimal landscapes, influenced by the compositional and tonal qualities found in the canvases by Whistler. Throughout his career Sir Nicholson revisited the subject of mushrooms and often painted his still lifes in a small scale and in a quick, sketch-like manner. During the later part of his life, Sir Nicholson only painted what amused him – the skilful articulation of the delicate gills under the cap of the mushroom demonstrates his delight in the fungi.

Bread pudding is traditionally a sweet dessert made by soaking bread in a custard-like mixture and then baking it. The pudding is often accompanied by a sauce – rum, whiskey, and caramel sauce are among the most common. The dish is believed to have originated from frugal cooks looking for a way to use stale bread and in the 13th century it was known as the ‘Poor Man’s Pudding’. The British custom of serving it at Christmas dates back to the Victorian times although the dessert is commonly associated with childhood and school lunches.

Wild Mushroom Bread Pudding

adapted from Gourmet
serves 4

2 cups fresh bread cubes
700g mixed mushrooms
1/4 cup chopped onion
1 TB butter
1/4 cup chopped parsley
1 clove garlic, chopped
1/2 cup whole milk
1/2 cup single cream
2 eggs
1/4 cup Parmesan, grated

Preheat the oven to 350°F/180°C. Bake bread cubes in a shallow pan for 10 minutes until golden. Cut mushrooms into 1/4 inch pieces.

Saute the onion in butter in a small saucepan until soft, three minutes. Add the mushrooms with salt and pepper and cook until moisture from the mushrooms has evaporated, about 15 minutes. Add parsley and garlic and cook an additional 2 minutes.

Whisk together the egg, milk, cream, cheese, and additional salt and pepper. Stir in mushrooms and bread and let stand 10 minutes until the egg mixture is absorbed.

Butter 4 ramekins. Spoon in mixture and bake on a metal tray for 30 to 35 minutes, until firm to the touch. Serve warm.