Bread & Butter Pudding26/09/2012 20:57
A traditional pudding with fruit and spices
200g white bread, sliced
50g butter, softened
25g mixed candied peel
75g caster sugar
4 egg yolks
1/2 tsp vanilla extract
1/4 tsp ground nutmeg
Preheat the oven 200C/400F/Gas Mark 6
Grease a 1.2 litre shallow ovenproof dish.
Butter the bread and cut into quarters. Layer bread, overlapping, in the dish, sprinkle over the sultanas and the candid peel.
Make the custard ~ put the milk and vanilla extact in a saucepan and bring to an almost boil. Whisk together the egg yolks and the sugar in a bowl, then pour in the warm milk. Strain the custard through a sieve and pour the custard over the bread slices. Sprinkle over the ground nutmeg and leave to stand for 30 minutes.
Place the ovenproof dish into a roasting tin half-filled with hot water. Pop into the oven and bake for 40-45 minutes until the pudding has just set and the edges of the bread are golden and crisp. Leave to cool for 5-minutes before serving. Serve with a drizzle of cream.