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Bread and butter pudding
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i have seen, over the years, many recipes for this on here but i wanted to make one today for dinner, can anyone help me quickly with their tried and tested recipe please?
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Sorry I was too late for your dinner today, as I have only just found your question.
Here's my definition of a good Bread and Butter Pudding
1 - 2 Pint dish, prefereably Pyrex or similar.
2 Pints full cream Milk.
4 or 5 slices buttered bread, depending on thickness.
1 and a half cups of golden sultanas.
4 fresh eggs.
2 tablespoons golden sugar.
Liberal sprinkle of Cinnamon.
Method.
In a separate large jug or bowl, break the 4 eggs, add 2 tablespoons sugar, whisk together, slowly add milk stirring all the time.
In the Pyrex dish, lay 1 round of buttered bread, and sprinkle over with sultanas. Then continue to layer bread and sultanas until all used. Gently pour in the milk, egg, and sugar mixture, holding down the bread with a fork, until the bread is soaked. Finally, sprinkle liberally or to taste with Cinnamon. Cook in a pre-heated oven, middle shelf, at 150C, for approx one and a half hours, but check at one and a quarter hours, to see if pudding is well risen. When you are happy with the result, remove from oven, allow to cool slightly. Serve, and enjoy. It's delicious, and can even be eaten cold the next day. That's if there is ever any left.
Here's my definition of a good Bread and Butter Pudding
1 - 2 Pint dish, prefereably Pyrex or similar.
2 Pints full cream Milk.
4 or 5 slices buttered bread, depending on thickness.
1 and a half cups of golden sultanas.
4 fresh eggs.
2 tablespoons golden sugar.
Liberal sprinkle of Cinnamon.
Method.
In a separate large jug or bowl, break the 4 eggs, add 2 tablespoons sugar, whisk together, slowly add milk stirring all the time.
In the Pyrex dish, lay 1 round of buttered bread, and sprinkle over with sultanas. Then continue to layer bread and sultanas until all used. Gently pour in the milk, egg, and sugar mixture, holding down the bread with a fork, until the bread is soaked. Finally, sprinkle liberally or to taste with Cinnamon. Cook in a pre-heated oven, middle shelf, at 150C, for approx one and a half hours, but check at one and a quarter hours, to see if pudding is well risen. When you are happy with the result, remove from oven, allow to cool slightly. Serve, and enjoy. It's delicious, and can even be eaten cold the next day. That's if there is ever any left.
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