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