Bread and Butter Pudding

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KITCHEN KIT:
A baking dish and a sauce pan.

Ingredients Serves 4:
1. 80g butter, softened
2. 8 slices of slightly stale white bread or panettone, slice into triangles
3. 2 tbsp armagnac or brandy, optional
4. 50g mixed fruit (combinations of currants, raisins, dates, orange peels etc.)
5. 200ml full fat milk
6. 1 vanilla pod seeds or 1 tsp. vanilla extract
7. 100ml double cream
8. 3 medium eggs, lightly beaten
9. 3 1/2 tbsp. golden caster sugar
10. 1/2 tbsp demerara sugar
11. 2 Pinches of grated nutmeg

Bread and Butter Pudding:
1. In a bowl combine the dried fruits with the brandy. Cover the bowl with a cling film and leave to soak overnight or for at least 1 hour.

2. Next, Pre-heat the oven to 180C. Then slice your vanilla pod into half, scrape the seeds out with the back of a knife, place both the vanilla pods and seeds in a sauce pan, add the milk and bring to a simmer for 2 minutes over medium heat.

3. Remove the sauce pan from heat and set aside to cool for 2 minutes. (Discard the vanilla pod). Add the cream, lightly beaten egg and caster sugar into this and beat lightly until all ingredients are well combined. Save this custard mixture aside.

4. Meanwhile, butter the bread and your baking dish. Arrange the buttered bread slices in overlapping rows inside the dish.

5. Scatter the soaked fruits on top and pour over some of the custard mixture on top. Leave the bread to soak for 20 minutes.

6. Add the rest of the buttered bread in the baking dish, making a second layer, then pour over the rest of the custard mixture on top. Finally scatter pieces of softened cubed butter on top, followed by sprinkling of demerara sugar and pinches of grated nutmeg.

7. Place in a roasting tin and and fill halfway with water to make a bain marie. Cook for 35 – 45 minutes until golden brown. Allow to cool for 10 minutes before serving.

Serve with more custard or as is.
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