Bread and Butter Pudding Recipe
Anyone who knows me will know that I love my deserts. Yesterday I made Bread and Butter Pudding which I have not made for quite a while. Please do not be put off by the name; I never ate this for years as the name put me off and I thought it sounded awful. When I did get around to trying some I was shocked as to how nice it was. It has a lovely light texture to it. I serve mine hot with fresh double cream. Please see below my Bread and Butter Pudding recipe.
8 slices of bread buttered and cut into triangles
1/2 oz (10g) Sprinkling of candied peel orange and/or lemon
2 oz (50g) dried mixed fruits
Freshly grated nutmeg
Freshly grated zest of 1 small lemon
10 fl oz milk (275 milk)
2 1/2 oz (60 ml) double cream plus extra for serving
2 oz (50g) caster sugar plus extra for sprinkling
Place a layer of the buttered bread triangles into the ovenproof dish butter side up. Sprinkle with half of the candied peel and currants. Repeat with another layer.
In a jug place the milk, double cream and caster sugar and mix together. In a different bowl whisk the 3 eggs then add to the milk mixture and stir. Pour this all over the buttered bread. Once again sprinkle the remaining currants and peel over the top. Scatter over the freshly grated lemon zest and add a sprinkle of freshly grated nutmeg. At this point because I have a sweet tooth I sprinkle more caster sugar over the top.
It is now ready to go into the oven for approximately 30 minutes or until the top is a golden brown colour.
Hope you enjoy this as much as I do.