Traditional Bread and Butter Pudding This was always made when you had any bread left over that had gone slightly stale. You can use that or fresh bread as it is all going to end up soaking in custard, so it doesn't really matter a great deal. Ingredients: 300ml (½ pint) Double (Heavy) Cream 450ml (16fl oz) Half Fat Milk 1 tsp Vanilla Essence 6 Large Egg Yolks 75g (3oz) Caster (Refined Granulated) Sugar 6 Slices White Bread, weighing about 200g (7oz) 50g (2oz) Unsalted Butter (plus extra for greasing), softened 25g (1oz) Sultanas (Golden Raisins) 25g (1oz) Currants Generous Pinch of Ground Nutmeg Method: 1. Place the cream, milk and vanilla essence in a saucepan and bring almost to the boil. In a bowl, whisk together the egg yolks and sugar until pale, then gradually pour in all the warm cream mixture, whisking as you pour. 2. Remove the crusts from the bread, spread each slice generously with butter, then cut in half diagonally. Grease an ovenproof dish and place some of the bread slices in the bottom, sprinkle with some of the sultanas and currants, then continue layering up the bread and fruit. 3. Pour the warm custard through a fine sieve onto the bread and sprinkle with the ground nutmeg. Place the dish in a bain marie (a roasting tin half filled with hot water) and bake for about 40 minutes in the oven at 180ºC/160ºC Fan/350ºF/Gas 4, until the pudding is lightly set and the top is golden brown. Serve warm. Useful Tip: If you have time, leave the pudding for 30 minutes to allow the bread to soak up the custard before baking in the oven. MUDPUDDLE
A moment lasts all of a second, but the memory lives on forever~Angelique. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
