Monday, 9 July 2012
Bread and butter pudding
Anyway - back to the bread and butter pudding. Sliced left over loaf and buttered, layered in oven proof dish... scattered on, and in between slices, big handfuls of raisins. Made a custard mix of 6 eggs, sugar, splash of vanilla and about 2 pints of milk... whisked together. Tasted eggy milky mix and adjusted sugar until it was quite sweet, but not tooth achingly... it does have to soak in to all that plain bread, it needs to be a "light" custard, enough eggs so that it will set, but not so many that it is gloopy and then hard in the cooked dish (in between texture of single and double cream). Poured custard onto bread and fruit. Push bread into custard to that every crust soaks in the milky goodness. Weigh the bread down gently (eg put another dish on top) and let it soak in for 30 minutes. Spinkle top with brown sugar and bake at medium heat for about 30-40 minutes - until custard is set and top is slightly browning. Allow to cool slightly, then scoff.
I'm a convert - who'ld a thunk it! (Victim said it wasn't quite sweet enough - but has a legendary sweet tooth)