This recipe provides instructions for making bread and butter pudding. It calls for layering cut pieces of raisin bread and a mixture of eggs, sugar, butter, milk and cream in a baking dish. The dish is then topped with caramel or Demerara sugar and baked in a water bath in the oven until golden brown and slightly wobbly. The bread and butter pudding is served warm, optionally with ice cream or fresh berries.
This recipe provides instructions for making bread and butter pudding. It calls for layering cut pieces of raisin bread and a mixture of eggs, sugar, butter, milk and cream in a baking dish. The dish is then topped with caramel or Demerara sugar and baked in a water bath in the oven until golden brown and slightly wobbly. The bread and butter pudding is served warm, optionally with ice cream or fresh berries.
This recipe provides instructions for making bread and butter pudding. It calls for layering cut pieces of raisin bread and a mixture of eggs, sugar, butter, milk and cream in a baking dish. The dish is then topped with caramel or Demerara sugar and baked in a water bath in the oven until golden brown and slightly wobbly. The bread and butter pudding is served warm, optionally with ice cream or fresh berries.
1 teaspoon vanilla essence Preheat oven to 180C/160C fan-
forced. Grease a 5cm-deep, 17cm x 40g butter, melted 28cm (base) baking dish. Whisk eggs, caster sugar, vanilla, butter, 2 cups milk milk and cream in a mixing bowl. 300ml full cream Step 2 8 thick slices of raisin bread Stack up all of the raisin bread to cut 1-2 tablespoons caramel OR into rough small pieces (1 cm by 3 Demerara sugar rectangles or into 2 cm by 2 squares). Ice-cream/fresh berries (Optional) Step 3
Put about a quarter worth of the cut
Tools bread into the cake tin. Continue by ladling the egg mixture until bread is Mixing bowl covered. Repeat process until all of the bread and egg mixture are inside Whisk the tin. Cake tin Step 4 Ladle Spread caramel/Demerara sugar Oven tray with height/depth of over the top. Making sure your oven around 2-3cm or more tray is deep enough, sit the tin in the middle of the oven and pour enough water onto the oven tray so that it reaches 1.5 cm high. Bake for 30 to 35 minutes or until golden and pudding has a slight wobble. Carefully remove to serve alongside your favourite ice-cream/berries.