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Friday 25 September 2009

Bread and Butter Pudding My Mum Used to Make

I will admit to this being an absolute favourite of mine and I personally put neither cream or custard on it.. I like it as is MMMMMMM.

Bread & Butter Pudding

12 slices thinly cut White Bread
3 ozs Butter (quite soft)
8 Eggs
3 ozs Caster Sugar (fine sugar but not icing sugar)
3 ozs Sultanas
1.75 litres (3.75 US pints) full fat Milk
2 teaspoons Vanilla Extract
Freshly ground Nutmeg to taste

1. Cut the crusts off of the slices of bread and butter them all on both sides (if you need more butter use it).

2. Cut each slice into 4 triangles.

3. Arrange one single layer of the triangles in a large shallow (capacity about 2 litres) ovenproof dish, overlapping them slightly. Use about half the slices.

4. Sprinkle half the sultanas evenly across the slices.

5. Layer the rest of the slices of bread on top, evenly and slightly overlapping again.

6. Beat together the sugar, eggs, milk and vanilla extract in a bowl.

7. Pour half the egg mixture over the bread and leave to stand and soak in for 10 minutes.

8. After 10 minutes beat the remaining egg mixture again, add in the sultanas then pour it all into the dish evenly across the bread pieces.

9. Sprinkle with the nutmeg. Some people seem to prefer cinnamon rather than the nutmeg.

10. Cook for about 50 minutes at 160C, or 140C if its a fan assisted oven. That's 320F, or 285F for fan assisted ovens. For gas ovens its mark 2 for maybe 55 - 60 minutes, but keep an eye on it. Basically cook it until the custard is set and the top is nice and crispy and browning (not burnt).

This is great hot or cold... and is positively addictive.

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