Ultimate Bread and Butter Pudding
A true British pud and a staple in any Northerner's household, bread and butter pudding is quite possibly my favourite of all the baked puddings this country has to offer - no mean feat from a Yorkshire girl who loves a good dessert!
This classic pudding is incredibly luxurious in taste but certainly doesn't break the bank, making it perfect for everyone, including students! As is often the case on my blog, the recipe is simple and easy to follow, you really must give this one a go!
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Ultimate Bread and Butter Pudding
Serves 8-10
1 Warburtons sliced date and ginger fruit loaf
Butter
Orange Marmalade
2 pieces of crystallised ginger, finely chopped
55g sultanas
1 pint milk
1/2 pint single cream (optional - you can use all milk)
1 tbsp whiskey (optional)
5 eggs
2 tbsp of sugar
Grated nutmeg
Grease a large ovenproof dish.
Liberally spread the slices of bread with the butter and marmalade and arrange in layers in the dish, sprinkling the ginger and sultanas evenly between layers.
In a large mixing bowl, whisk the milk, cream, whiskey, eggs and sugar together to form a custard consistency. Pour the custard mixture over the bread and leave to stand for at least one hour, preferably over night.
Once rested, preheat the oven to 180C. Sprinkle the pudding with grated nutmeg and bake on the middle shelf for about 1 hour until it is puffed up and gold brown on top. Serve with cream, ice cream or greek yoghurt.
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Ultimate Bread and Butter PuddingServes 8-10
1 Warburtons sliced date and ginger fruit loaf
Butter
Orange Marmalade
2 pieces of crystallised ginger, finely chopped
55g sultanas
1 pint milk
1/2 pint single cream (optional - you can use all milk)
1 tbsp whiskey (optional)
5 eggs
2 tbsp of sugar
Grated nutmeg
Grease a large ovenproof dish.
Liberally spread the slices of bread with the butter and marmalade and arrange in layers in the dish, sprinkling the ginger and sultanas evenly between layers.
In a large mixing bowl, whisk the milk, cream, whiskey, eggs and sugar together to form a custard consistency. Pour the custard mixture over the bread and leave to stand for at least one hour, preferably over night.
Once rested, preheat the oven to 180C. Sprinkle the pudding with grated nutmeg and bake on the middle shelf for about 1 hour until it is puffed up and gold brown on top. Serve with cream, ice cream or greek yoghurt.
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