Bread & butter pudding
Serves - 4 to 6
Preparation time - 45 min
Cooking time - 30 min
Ingredients:
Unsalted butter-50g
White bread -
12 slices
Sultanas (raisins)- 50g
Eggs -4 plus 4 egg yolks
Caster sugar-175g
Milk -
300ml
Thickened cream - 300ml
Vanilla pod, split, seeds scraped - 1 nos
Thin-cut marmalade- 3 tablespoons
Method :
Lightly butter a 2-litre
baking dish. Butter the bread, remove the crusts, then cut each slice
into 2 triangles. Arrange triangles in layers in the dish, then sprinkle
the sultanas in between layers. Don't put any sultanas on the top layer
as they will burn.
Whisk together the eggs, egg yolks
and caster sugar. Place both creams & milk in a saucepan with the vanilla pod
and seeds and bring to scalding point. Pour cream over the egg mixture and whisk lightly to combine. Strain mixture
over bread slices, making sure not to dislodge them. Set pudding aside
for at least 30 minutes - this ensures that the pudding will be light
and not stodgy.
Preheat the oven to 180°C.
Place the baking dish in a large
roasting pan and pour enough boiling water into the pan to come halfway
up the sides of the baking dish.
Cover the dish loosely with foil,
place in the oven and bake for 15 minutes. Remove the foil and bake the
pudding uncovered for a further 15 minutes or until golden.
Heat the marmalade in the microwave
for about 40 seconds or in a small saucepan over low heat for 1-2
minutes until spreadable. Remove pudding from oven and use a pastry
brush to spread marmalade over top. Return to oven for 2-3 minutes, then
serve immediately.
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