Bread and butter pudding is one of my favourite childhood desserts.
It’s a perfect way to use up stale bread. As the ingredients are generally found in any kitchen, it’s something you can bake on the spur of the moment.
Ingredients
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Bread - about 6 slices
Butter - enough to cover both sides of each slice of bread
Sultanas or other dried fruit/peel - about 1/2 cup (2.25 ounces / 60 grams)
Eggs - 3 (we use 2 whole and just the yolk of the 3rd one)
Granulated sugar - 2 tablespoons (1 ounce / 28 grams)
Milk - 3/4 cup (125 ml)
Cream - 3/4 cup (175 ml
Vanilla extract - 1 teaspoon
Demerara sugar - about 4 teaspoons
Optional - pouring cream to add before eating
Method:
Gently warm the milk and cream in a saucepan - do not let it boil.
Crack 2 eggs into a bowl.
Crack a 3rd egg into another bowl, separate the yolk, and add it to the other 2 eggs.
Add the sugar to the eggs and whisk well.
Add a teaspoon of vanilla extract to the warm milk before gradually whisking it into your egg mixture, then set it aside.
Remove the crusts from the bread and butter both sides of each slice.
Cut the slices of bread into small triangles to suit the size of your oven-proof bowls.
Grease each bowl lightly with butter and then layer in the bread and dried fruit into them until level with the surface.
Use a ladle or small cup to pour the egg and milk mixture into each bowl - stop about 1/2 inch (1 cm) from the top.
Sprinkle demerara over the top of each bread & butter pudding
Let them stand at room temperature for 30 minutes to allow the mixture to thoroughly soak into the bread.
Place the puddings on a tray in a preheated oven - 320F, 160C, gas mark 4.
Bake until golden - this should take between 30 and 45 minutes.
This is a dish best served hot. You can add pouring cream if you like.
Негізгі бет Тәжірибелік нұсқаулар және стиль Bread & Butter Pudding: a delicious, classic British dessert
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