Bread and Butter Pudding
Serves: 8
Ingredients
To make Bread and Butter Pudding, you'll need:
- 50g (2oz) sultanas
- 50g (2oz) raisins
- 4 tablespoons strong tea
- 1 tablespoon brandy extract or flavouring
- 14 slices medium-cut wholegrain bread
- 75g (3oz) unsalted margarine, softened
- 4 eggs, plus 2 egg yolks
- 50g (2oz) icing sugar
- 2 teaspoons vanilla extract
- 700ml (11/4 pints) skimmed milk
- Pinch of grated nutmeg
- 2 tablespoons caster sugar
- For the raspberry sauce
- 125g (41/2oz) fresh raspberries
- 1 teaspoon icing sugar
- Juice of 2 limes
Method
- Place the raisins and sultanas in a small non-metallic bowl and pour over the tea and the brandy extract. Cover with clingfilm and leave to soak for at least 2 hours (overnight is best). Drain off any excess juices and reserve.
- Spread the bread with the margarine. Remove the crusts and cut each slice into 4 triangles. Grease a 2.5 litre (41/2 pint) shallow ovenproof dish with a little of the remaining margarine and arrange a layer of the bread triangles in the bottom of the dish, margarine-side up. Scatter over half of the soaked dried fruits and place another layer of the bread triangles on top, margarine-side up – you should have used about two-thirds of them at this stage. Set the remainder aside. Scatter over the remaining soaked dried fruits and press down gently into the dish with a fish slice.
- Whisk together the eggs, egg yolks and the icing sugar in a large jug. Add the vanilla extract and milk, whisking to combine. Pour two-thirds of this custard over the layered bread triangles and leave to stand for 45 minutes–1 hour until the bread has soaked up all of the custard.
- Preheat the oven to 180°C/350°F/gas mark 4.Pour the remaining custard mixture over the soaked bread and margarine triangles. Arrange the rest of the bread triangles on top, margarine-side up. Press the slices down firmly with a fish slice so that the custard comes half-way up the bread triangles. Sprinkle over the nutmeg and caster sugar.
- Place the dish into a roasting tin and pour warm water into the tin so that it comes three-quarters of the way up the dish. Bake for 35–40 minutes or until the custard has just set and the top is golden brown.
- To make the sauce, place all the ingredients in a liquidiser and process until smooth. Pass through a fine sieve to remove the pips. Refrigerate until ready to serve.
- Drizzle some raspberry sauce over the pudding and serve.
Nutritional Facts (Per Serving)
No nutritional facts available.
Source:
Healthy Eating for Diabetes, by Antony Worrall Thompson with Azmina
|
