Bread and Butter Pudding 2
Bread and Butter Pudding 2
Steve Lister
This is a long standing favourite around the UK but something I don't remember having at all as a child. This is my interpretation of it. It is eaten hot and is quite delicious. You can use up slightly stale bread for making it. I have used fruit bread here.
Serves 4-6
Ingredients
400 gm. (small) loaf of sweet spicy bread (this one has raisins and cinnamon in it), sliced
100 gm. dried fruits (raisins are traditional but I've used cherries, cranberries, blueberries, and raisin mix)
50 gm. Butter/Margarine
Custard (see Easy Custard . You can buy ready-made custard.
One 2 litres, deep roasting dish
Instructions
Butter the roasting dish.
Cut all slices in half.
Butter one side of all the bread slices.
Arrange in a roasting dish as shown in the pictures, so the top of the bread slices are more or less level with the top of the dish.
Dot some more butter on top.
Scatter dried fruits over the top.
Pour the custard on top of the slices. Allow to soak for 1/2-1 hour.
When you're ready to cook, Heat oven to 200?C (180? C in fan oven) or 350? F.
Bake until you get some browned, crispy bits of bread and a bit of a skin forms on the custard
Serve it hot, with some single cream poured over if you like, but it is quite delicious on it?s own.
