Bread and Butter Pudding
Have you some bread left-over this week? We have, so what better way to use up left-over white bread than to make a yummy Bread and Butter Pudding. Ideal for a winter dessert, this is one of those puddings that brings back some childhood memories for us all. Mum used to make a marvelous version - there was never enough to go around (twice)! You can smother it in cream, ice cream or, my choice, custard.
Ingredients: (serves 4)
4 slices white bread - crusts removed
4tbs apricot jam
25g mixed peel
2 eggs - beaten
- Use 15g of the butter to grease a 1.2 litre or similar ovenproof dish.
- Butter the bread and spread with the apricot jam.
- Cut the bread into small triangles and layer them in the dish, sprinkle the mixed peel and sultanas between the layers.
- Put the milk and sugar into a saucepan and heat until boiling.
- Take off the heat and whisk in the eggs. Pour over the bread and leave to soak for 30 minutes.
- Meanwhile heat the oven to 180'C or Gas Mark 4.
- Put the dish into a roasting tin and fill the tin around the dish with water to halfway up the sides.
- Bake in the oven for 45 minutes, then turn up the heat to 190'C or Gas Mark 5 and cook for a further 15 minutes until crisp and golden on top.
- Serve and cover in custard and, like me, enjoy!