Name: The Weekly’s bread and butter pudding
Cook time: 55 min
Total time: 55 min
Yield: 6
Ingredients: Bread and butter pudding; 1 1/2 cup (375ml) milk; 2 cup (500ml) pouring cream; 1 1/2 cup (75g) caster (superfine) sugar; 1/2 teaspoon vanilla extract; 4 eggs; 6 slice white bread (270g); 40 gram (1½ ounces) butter, softened; 1/2 cup (80g) sultanas; 1/4 teaspoon ground nutmeg

The Weekly’s bread and butter pudding

A British classic, this delicious bread and butter pudding is packed full of spice and sweetness. Enjoy a big scoop straight from the oven with a dollop of cream of ice-cream.

Ingredients

Bread and butter pudding

1 1/2 cup (375ml) milk

2 cup (500ml) pouring cream

1 1/2 cup (75g) caster (superfine) sugar

1/2 teaspoon vanilla extract

4 eggs

6 slice white bread (270g)

40 gram (1½ ounces) butter, softened

1/2 cup (80g) sultanas

1/4 teaspoon ground nutmeg

Method

Bread and butter pudding

1.Preheat oven to 160°C/325°F.

2.Grease a shallow 2-litre (8-cup) ovenproof dish. Bring milk, cream, sugar and extract in medium saucepan to the boil. Whisk eggs in large bowl; whisking constantly, gradually add hot milk mixture to egg mixture.

3.Trim crusts from bread. Spread each slice with butter; cut into four triangles. Layer bread, overlapping, in dish; sprinkle with sultanas. Pour custard over bread; sprinkle with nutmeg.

4.Place dish in large baking dish; add enough boiling water to come halfway up sides of dish.

5.Bake pudding about 45 minutes or until set. Remove pudding from baking dish; stand 5 minutes before serving.

Woman's Weekly Food

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Ingredients

Method

Bread and butter pudding

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