Page 11 - PowerPoint Presentation

Bread and Buttery

Pudding

Ingredients Method

1.5 pudding dish lightly brushed Preheat the oven to 180c/160c fan. Spread the
with Butter bread evenly with Butter.
12 medium slices white bread, Split the vanilla pod and place in a saucepan with
the cream and milk and bring to the boil. While it is
crusts cut off heating, whisk together the egg yolks and castor
40g Butter sugar in a bowl.

1 vanilla pod or few drops of Allow the cream mix to cool a little, then strain it
vanilla essence onto the egg yolks, stirring all the time. You now
have the custard.
Grated nutmeg Cut the bread into triangular quarters or halves,
800ml semi-skimmed milk and arrange in the dish in three layers, sprinkling
8 egg yolks the fruit and a little grating of nutmeg between the
two layers and leaving the top clear.
175g castor sugar, plus extra for
the caramelised topping Now pour over the warm custard, lightly pressing
the bread to help it soak in, and leave it to stand for
25g sultanas at least 20 minutes before cooking to ensure that
25g raisins the bread absorbs all the custard.
Bread And Butter Pudding can be prepared to this
stage several hours in advance and cooked when
needed. Place the dish in a roasting tray three-
quarters filled with warm water and bake for 20–30
minutes until the pudding begins to set. Don’t
overcook it or the custard will scramble.

Remove the pudding from the water bath, sprinkle
it liberally with castor sugar and glaze under the
grill on a medium heat or with a gas gun to a
crunchy golden finish.

When glazing, the sugar dissolves and caramelises,
and you may find that the corners of the bread
begin to burn. This helps the flavour, giving a
bittersweet taste that mellows when it is eaten with
the rich custard, which seeps out of the wonderful
bread sponge when you cut into it. And if you’d like
to be more extravagant, replace half the milk with
whipping or double cream.