Monday, 11 June 2012

RECIPE FOR BREAD AND BUTTER PUDDING


This pudding is an ideal way to use up unwanted white bread, even stale bread!  It is a cheap dessert that is so simple to make and is equally tasty enjoyed cold the next day.
Serves 6.
Ingredients
10 slices of white bread
50g / 2 oz butter
25 g / 1 oz sugar
2 eggs
200 ml double cream
200 ml milk
75 g / 3 oz currants
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1 teaspoon vanilla extract

 Method
Preheat the oven to Gas mark 4/355°F/180°C
Butter the bread and cut each slice diagonally in half.

Grease a pie dish with butter and cover the base with overlapping triangles of bread, butter side up.

 Sprinkle the bread with half the currants, cinnamon and the  nutmeg. Repeat this layering until the dish is filled.  Sprinkle the top with currants

 Gently heat the milk and cream in a saucepan, but do not allow to boil. Beat the eggs in a bowl, adding 3//4 of the sugar and the vanilla extract. Whisk until pale in colour. Add the milk gradually to the eggs mixture, beating continuously until all the milk is added.

 Pour over the bread evenly until all the liquid is added and press the bread gently to absorb the mixture.  Sprinkle the top with the remaining sugar.
Set aside in the fridge for 1 hour, or preferably overnight.
Bake in the oven for 40-45 minutes until risen and golden brown.

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