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Sep 27

Recipe Tuesday: Bread and Butter Pudding

And finally, the dessert.

I chose this because its my friend Colin’s favourite and it was also something I could prep earlier in the day and then just pop in the oven when we were tucking into the main.

This recipe came from the BBC

Ingredients

  • 8 slices of large, thin white bread
  • 50g sultanas
  • 350ml whole milk
  • 50ml double cream (go for more to serve)
  • 2 free range eggs
  • 25g butter (and more for greasing)
  • 25g granulated sugar
  • grated nutmeg
  • 2 tsp ground cinnamon

 

Method

  1. Grease a 1 litre/2 pint pie dish with butter.
  2. Cut the crusts off the bread. Spread each slice with on one side with butter, then cut into triangles.
  3. Arrange a layer of bread, buttered-side up, in the bottom of the dish, then add a layer of sultanas. Sprinkle with a little cinnamon, then repeat the layers of bread and sultanas, sprinkling with cinnamon, until you have used up all of the bread. Finish with a layer of bread, then set aside.
  4. Gently warm the milk and cream in a pan over a low heat to scalding point. Don’t let it boil.
  5. Crack the eggs into a bowl, add three quarters of the sugar and lightly whisk until pale.
  6. Add the warm milk and cream mixture and stir well, then strain the custard into a bowl.
  7. Pour the custard over the prepared bread layers and sprinkle with nutmeg and the remaining sugar and leave to stand for 30 minutes.
  8. Preheat the oven to 180C/355F/Gas 4.
  9. Place the dish into the oven and bake for 30-40 minutes, or until the custard has set and the top is golden-brown.

Serve with double cream