Bread and Butter Pudding

Ingredients

  • 125 gm raisins, soaked overnight in liquor or orange juice
  • 75 gm softened butter (can use more)
  • 125 gm fine granulated sugar
  • 10 slices thinly cut white bread
  • 450 ml whole milk
  • 150 ml single cream
  • 3 – 4 eggs
  • 1 tsp vanilla essence
  • 60 gm sliced almonds
  • Demerara sugar and cinnamon powder for topping

Method –

  1. Butter a 2 litre ovenproof dish
  2. Butter the slices of bread, cut into small pieces and place in the baking dish
  3. Sprinkle the sugar over the bread evenly
  4. Scatter the raisins over the sugar
  5. In a bowl, whisk together the eggs, milk, cream and vanilla till well blended
  6. Strain over the bread, press lightly with a spoon so that the custard soaks the bread
  7. Cover with a cling wrap and set aside in the fridge for at least an hour
  8. Preheat the oven to 160°C
  9. Sprinkle the Demerara sugar over the pudding, followed by cinnamon powder and almonds
  10. Place the dish in a water bath and bake for about 50-55 minutes

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s