Bread and Butter Pudding

[The Patriot]

Bread and Butter Pudding

09-20-2010 02:15 AM

ShareThis Published:
Mon, 2010-09-20 10:13


Bread and Butter Pudding


feature_story_photo:
Courtesy Photo






Bread and Butter Pudding

Don’t throw away the leftover stall bread; instead create traditional English treat bread and butter pudding. This delight is crisp on the outside, soft and silky on the inside and smells delicious.

Ingredients:
Makes four portions:
• 8 slices of white bread
• 2 large handfuls of dried fruit (currants, sultanas, raisins, mixed peel, berries - or all of the above)
• 2-3 tablespoons of caster sugar (a little more if you like your puddings very sweet)
• 3 eggs
• 300-350 ml milk or half milk, half double cream
• a little butter for the bread and for greasing the baking dish

Method:
1. To feed four, first grease a large flat baking dish, about 1 - 1 1/2 inches deep.
2. Then cut the bread into 8 medium to thick slices and spread with butter.
3. Cut the slices into triangles, leaving the crusts on.
4. Arrange half the bread in the greased baking dish, and then sprinkle a tablespoon of sugar and half the dried fruit on top.
5. Cover with the second layer of bread and repeat with the sugar and fruit.
6. Next beat three whole eggs with about 300-350ml of milk or half milk, half cream.
7. Pour the mixture over the bread and leave to soak for 10-20 minutes.
8. Bake in a preheated oven at Gas 4 (180°C / 350°F) for 20-30 minutes, until puffed up and golden.
9. Sprinkle with a little cinnamon or nutmeg and the last of the sugar.
10. For an extra crispy top, place briefly under a hot grill or broiler to melt the sugar. Or serve as it is with custard, pouring cream or vanilla ice cream.








More...