This bread and butter pudding has been a family favourite for years, however, what makes this pudding so delicious is the hint of vanilla that runs through the mixture. Perfected by myself, this delicious dish is perfect on those cold Winter evenings in front of the fire. Whether by yourself or in the company of good friends and family. Try my recipe, you will not be disappointed!
Ingredients:
6 Slices of good quality or home made White Bread and Butter
50g Raisins
50g Sultanas
2 tsps Candied Peel
3 Large Eggs
300mls Organic Whole Milk
150mls Double Cream
55g Caster Sugar
1tsp Vanilla Seed Paste
2 tsp Ground Nutmeg / to taste
2 tbsp Demerara Sugar
Custard or Pouring Cream to serve
Method:
Start by Preheating the oven to 180C / 350F / Gas Mark 4. Then grease a 8X10" baking dish.
Next butter the slices of bread and cut them into quaters, arrange and overlap in the dish.
Scatter the fruit and peel over the bread, making sure you tuck in any fruit that could get burnt during the baking process.
In a large mixing bowl, whisk together the eggs well then mix in the milk, cream, vanilla seed paste and caster sugar. Pour this over the top of the pudding and leave to stand at room temperature for 20mins. This will allow the egg mixture to soak into the slices of bread and fruit.
Next sprinkle the nutmet and demerara sugar evenly over the top of the pudding. Place on the top shelf in the oven and bake between 30-40mins, until just set and golden brown in colour. Remove from the oven and serve immediately with custard or pouring cream.
This recipe of mine can also be found on the BBC Good Food website Members section under The Cornish Baker.
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