Bread and Butter Pudding 2 Made With Fruit Cake
Fruit Cake Bread and Butter Pudding 2
I sometimes make bread and butter pudding using left-over/stale fruit cake. Once or twice, when I have overcooked my fruit cake and it has become too dry, it has made an excellent pudding! You can use a ready-made fruit cake too. I omit or reduce the amount of sugar I add to the milk-egg mixture. Serves 4-6
300-350 gm. fruit cake
300 ml. milk
50-60 ml. double cream (optional)
30-40 gm. or 2 full tbsp. caster sugar. For a low sugar version, replace sugar with sweetener powder.
3 standard eggs
A sprinkle of freshly grated nutmeg or cinnamon powder
An oblong baking dish of approximately 1 litre (2 pints) and 3-4 inches deep
A little butter to grease the dish
Butter/grease the baking dish on all sides.
Slice cake into 1 inch thick slices.
Arrange at the base of the baking dish. You may need to cut some smaller pieces to fit the base properly.
Place milk, cream, caster sugar, eggs and freshly grated nutmeg/cinnamon powder in a bowl or jug and beat them well.
Pour this liquid over the cake. Cover with cling film or a tight fitting lid.
Allow it to rest for 1 hour or longer. It can be made up to this point in advance and kept in the fridge for 24 hours or longer.
When you're ready to cook, Heat oven to 200°C (180° C in fan oven) or 350° F.
Bake uncovered in the centre of a preheated oven for 30-35 minutes. The top should be crispy, but inside should be just set, not firm. You can put the pudding in the oven when you start serving the main course. This way, it will be ready in time to be served piping hot.
Rest for 10-15 minutes before serving