Wednesday, January 15, 2014

Bread and Butter Pudding

Sultanas – 50g
Bread, spread with butter – 5
Eggs – 3
Sugar – 50g
Vanilla Essence – 3 drops
Milk – ½ litre

Method of Preparation

1.     Place the sultanas in a pie dish. Remove the crusts from the bread and cut each slice into four triangles. Neatly overlap the bread pieces in the pie dish.

2.     For an egg custard – whisk the eggs, sugar and essence. Pour on the warmed milk and continue whisking. Add little grated nutmeg.

3.     Pour on to the bread, dust lightly with sugar. Cook in a oven at 160 degree C for 40 minutes – 50 minutes.

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