Bread and Butter Pudding
English, as it comes but with a little twist, it can take on a French personality. Using simple ingredients bread milk and butter, sweetening with sugar and fruits it is a classic dessert.
- 75 g/3oz sultanas
- 2 tbsp rum brandy or Calvados
- 6 thin slices day-old white bread 1 side slice buttered and crusts removed
- 40 g/1½oz caster sugar
- ½ lemon grated rind only
- 375 ml/12fl oz single cream or milk
- 3 eggs
- demerara sugar
Soak the sultanas in the rum or brandy overnight.
Cut the buttered bread into triangles and arrange buttered side up in layers in a buttered 750ml/1½ pint ovenproof dish, sprinkling the layers with the sultanas, sugar and lemon rind.
Heat the cream or milk but do not allow to boil.
Whisk the eggs lightly and pour the cream or milk on them, stirring all the time.
Strain the mixture over the bread, sprinkle some demerara sugar on the top and let the pudding stand for 30 minutes.
Bake at 180C/350F/Gas 4 for 30-40 minutes, until the top is crisp and golden. Serve hot.
Preparation time – overnight
Cooking time – 30 minutes to 1 hour
Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg