Bread & Butter Pudding
Use up those leftover loafs in the bread bin using Chef Neil Forbes’ waste reducing recipe. A family favourite.
Serves: 6-8 people
Prep Time: 15 mins
Cooking Time: 60 mins
Ingredients:
a loaf of stale sliced bread or leftover pastries
150g butter, melted
300ml double cream
300ml milk
2 eggs
5 egg yolks
Handful of raisins
Small handful of dried fruit
Caster sugar (if using bread)
Approx. 200g apricot jam
Method:
1. Remove crusts from the bread, then heat the milk and cream on the stove on a moderate heat for approximately 5 mins (until just about to boil)
2. Whisk the egg yolks and sugar in a bowl, then add the hot
milk and cream, stirring all the time.
3. Return to the milk pot and place on the hob on a medium heat. Stir until the custard coats the back of a spoon. Whisk in the whole eggs, achieving the consistency of double cream.
4.To assemble the pudding, use a deep heat-proof dish. Layer the bread with melted butter, dried fruit and custard - 3 or 4 layers is recommended.
5. Push down on the top and bake in a hot oven 180cº for 45-
60 min, until golden on top. Remove from oven and cool. Brush warm apricot jam or marmal ade on the top and serve.
Use Up:
Stale bread, milk, butter, eggs
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