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| Bread and Butter Pudding
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| Serves-
4 |
| Ingredients |
8
slices white bread
2 tablespoons butter
3 tablespoons
muscovado sugar
¼ cup raisins, chopped
3 eggs
1½ cups warm milk
1 teaspoon vanilla sugar
½ teaspoon mixed spice
3 eggs, lightly beaten
½ cup fine sugar
120g (4¼ oz) butter, melted
3 tablespoon rum |
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Instructions
Grease 4 ovenproof serving bowls. Cut crusts off the
bread, spread the butter over the slices and cut each
into 4 triangles. Place four triangles into each serving
bowl, sprinkle with some brown sugar and the raisins.
Place remaining triangles on top and sprinkle with the
rest of the sugar.
Whisk the eggs, add the warm milk and vanilla sugar,
whisk again and pour the mixture over the bread.
Sprinkle with mixed spice. Place bowls on a baking tray
and bake for 15 - 20 minutes at 220°C (425°F) in
preheated oven.
To make rum sauce, beat eggs and sugar until light and
fluffy. While still beating add hot butter and whisky.
Pour over pudding.
Serve with ice cream. |
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