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| Pumpernickel
Bread and Butter Pudding
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Pumpernickel is a dark rye bread
that tastes of sweet molasses with a slight black-treacle-like
flavor. It is best to find pumpernickel bread that has a light
texture and one that's not too close and heavy.
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| Ingredients |
10
slices of soft pumpernickel bread (crusts can be left on)
50 gm (2 oz) unsalted butter
50 gm (2 oz) chopped prunes
8 egg yolks
2 tbsp Demerara sugar
2 tbsp treacle
300 ml (10 fl oz) skimmed milk cream
300 ml (10 fl oz) milk
4 tbsp caster sugar |
Instructions
Preheat the oven to 180 degrees Celsius/ 350 degrees
Fahrenheit or Gas mark 4. Butter the bread and lay five
slices, overlapping, in a pudding dish. Sprinkle with the
prunes and top with the remaining overlapping slices. Whisk
the egg yolks with the brown sugar and treacle for a couple
minutes until paler in color. Bring the cream and milk to the
boil and pour into the egg mixture. Pour the custard over the
bread and leave to stand for 20 minutes. During this time, the
bread will soak up and absorb some of the custard. Put the
pudding dish in a baking tray, half-filled with warm water.
Bake for 20 to 30 minutes. The custard will have thickened and
almost have reached setting point but will still be liquid in
the center. Remove from the oven and baking tray. Dust with
caster sugar and glaze under the grill.
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