Bread & Butter Pudding
Transform a stale loaf into this comforting, traditional British dessert, layered up with a rich vanilla custard, dried fruit and lemon zest
Ingredients
- .175 kg raisins
- .075 kg apricots chopped
- 1 tsp cinamon
- .75 lt Blue top milk
- .9 lt Cream
- 3 tsp vanilla essence
- 9 each whole eggs
- 3 each egg yolks
- 9 Tbs icing sugar
- 15 each stale baps
- .15 kg Butter plus some extra for greasing bowls
- 15 tsp soft brown sugar
- .5 lt Cream
Instructions
Day before
- Add fruits and cinnamon to a bowl, cover with hot water and soak overnight. drain thoroughly.
Prep day
- To make the custard, heat the milk and cream together in a saucepan to just below boiling point. Meanwhile whisk the eggs and yolk with the caster sugar in a jug. Slowly pour the warm milk mixture over the eggs stirring constantly until smooth. Stir in the vanilla essence now.
- Lightly butter an your individual bowls. Cut thin slices from the top and bottom of the baps and discard. Cut the remainder through the middle to leave you with 2 disks. Butter the 1 side of of 1 slice and make sure this goes in the top facing up. Lay the unbuttered slice in the bottom of the dish. Sprinkle 1 Tbs of the dried fruit mix on the bottom disk, add the second disk with butter facing up, and sprinkle another Tbs on top.
- Pour approx 2/3 of a cup of custard over the pudding. Cover each bowl with cling film. Leave to soak for at least 30 mins, or you can hold for up to 3 days in the fridge
Cooking & Serving
- Take the cling film off and sprinkle over the brown sugar over the top and bake for 30-35 mins until golden brown and puffed up.
- Serve with a jug of chilled runny cream
Tried this recipe?Let us know how it was!