Wednesday, 12 September 2012

Zee’s Food Baby- Bread and butter pudding

Difficulty rating: 2/5
Time taken: 40 minutes

Okay, so this is a dish that I really love. My mum doesn't make this lovely dish that often but when she does it's always different! My mother is a great believer in using up leftovers to make puddings and other dishes, so whenever we have too much bread, or slightly stale croissants this is the result! We had quite a lot of bread recently and some friends coming round, so my mum asked me to make bread and butter pudding quickly.

1.    Spread Butter and Strawberry Jam onto slices of bread. The amount of bread you need will depend on how big the dish you've chosen to put your pudding in... If you haven't chosen a bowl to put this delicious desert in, do so now!
2.    Once you've spread the butter and jam onto the bread cut the pieces into quarters and place point side up into the dish you have.
3.    Now you have to make the custard! If you are wanting a quick dish then use instant custard (from a packet) if you want 'real' custard then use the recipe stated below.
4.    Make enough custard so that the bread in the dish is all covered, you can make it runnier than usual so that the bread will soak in some of the custard.
5.    Then sprinkle on some brown sugar over the custard before putting it into the oven.
6.    Put your pudding in the oven on Gas Mark 4 for about 30 minutes.

Soon you shall have one delicious bread and butter pudding ready for eating! Good luck and enjoy!

Custard Recipe from Mary Berry


·         570ml/1 pint milk
·         55ml/2fl oz single cream
·         1 vanilla pod or ½ tsp vanilla extract
·         4 eggs, yolks only
·         30g/1oz caster sugar
·         2 level tsp cornflour

1.    Bring the milk, cream and vanilla pod to simmering point slowly over a low heat.
2.    Remove the vanilla pod (wash the vanilla pod, dry and store in jar with caster sugar to make vanilla sugar.)
3.    Whisk the yolks, sugar and cornflour together in a bowl until well blended.
4.    Pour the hot milk and cream onto the eggs and sugar, whisking all the time with a balloon whisk.
5.    Return to the pan, (add vanilla extract if using) and over a low heat gently stir with a wooden spatula until thickened.
6.    Pour the custard into a jug and serve at once.
7.    To keep hot, stand the jug in a pan of hot water and cover the top with cling film to prevent skin forming.

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