Bread and Butter Pudding.

A traditional British favourite and one of the easiest of puddings to make. There are all sorts of variations, one of which is to spread the bread with jam or marmalade as well as butter. Excellent either hot or cold, they can be served with cream, clotted cream, ice cream, custard sauce or hot chocolate sauce. The recipe below is for four individually baked servings in 10cm, 200ml ramekins.



50g soft butter

6 slices soft white bread, cut diagonally twice.

50g golden sultanas.

¼ tsp nutmeg.

¼ tsp cinnamon.

1 tblsp raw sugar.

3 cups milk.

3 large free range eggs.

1 tblsp castor sugar.

1 tsp vanilla extract.



Grease the ramekins with a little butter. Butter the slices of bread and cut into 8 triangles each. Cover the bottom of each ramekin with a layer of bread triangles butter side up, sprinkle a few raisins and a little of the spice on top. Repeat this until each ramekin has three layers of bread/spice/raisins.

In medium sized bowl, beat the eggs, caster sugar and vanilla extract with a whisk until smooth. Pour the milk into a saucepan over a medium flame and heat through until blood heat, but do not boil. Pour the milk into the egg mixture, beating continually until a smooth, creamy consistency is achieved.

Pour the mixture into the ramekins, tamping down gently with a fork to remove air bubbles and ensure that the bread is completely saturated. Sprinkle a little brown sugar on top of each. Cover and allow to sit for 30 minutes. Preheat the oven to 180°C. Place the ramekins on a tray and place in the oven. Bake for 45 minutes or until well risen and crispy golden on top. Serve hot or cold.


Yields: 4  servings.

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