01 Jul 2013
bread and butter pudding
Bread and Butter Pudding is one of the easiest, and cheap puddings to make. Bread and butter pudding is made by layering slices of buttered bread scattered with raisins in an oven dish into which an egg and milk(or cream) mixture, commonly seasoned with nutmeg (and sometimes vanilla or other spices), is poured.
INGREDIENTS
- 50g softened butter, plus extra to grease
- 2-3 tbsp apricot jam
- 6 pain au chocolat, cut into slices 1cm thick
- 1-2 tbsp ground cinnamon
- 4 tbsp demerara sugar
- 35g golden raisins
- 500ml whole milk
- 120ml double cream
- 6 eggs
- 2 vanilla pods, seeds scraped out
Method
- Preheat the oven to 180C/gas mark 4. Lightly butter in 18 x 23 cm baking dish.
- Heat the jam in a pan over a low heat for a couple of minutes until melted. Remove and set aside.
- Butter the slices of pain au chocolate on one side, place them in a large bowl and set aside. Now
- Sprinkle about 2 teaspoons of the cinnamon into the buttered serving dish along with 2 tablespoons of the sugar and all the raisins. Pour over most of the melted jam, reserving a small amount for glazing at the end
- Whisk together the milk, cream, eggs, vanilla seeds and 1 teaspoon of the cinnamon and pour half of this mixture all over the bread. When it has soaked in slightly, arrange the bread in the serving dish so the pieces are overlapping. Continue layering the bread until all the pieces have been used, then pour over the rest of the egg mixture and scatter the surface with the remaining sugar and a light dusting of cinnamon.
- Place in the preheated oven and bake for 35-40 minutes until golden.
- To serve, brush the pudding with the reserved melted jam and serve immediately.
