Here's another more old fashioned recipe


Bread and Butter pudding
Chef: Pat Morrish

Serves 8-10

Degree of difficulty: Medium

You need:

Half a cup of sultanas or mixed fruit… (pat doesn’t like peel so she sticks to the sultanas)
3 tablespoons of brandy
8 slices fruit bread or wholemeal bread slices
Butter or margarine
5 eggs
500ml of pouring cream
700 ml milk
2-3 tablespoons of castor sugar
1-2 teaspoons of vanilla essence
Nutmeg



Method:

Pre-heat oven to around 160…(moderately slow). Soak the sultanas in the brandy for a couple of hours.

Cut most of the crusts off the bread, butter, and cut into 3 strips per slice.

Beat the eggs with the cream, milk, sugar, and vanilla.

Place the bread strips in layers in a large baking dish (don’t worry how many layers there are), sprinkling some of the sultanas across each layer.

Pour over the egg mixture, and sprinkle with nutmeg.

Place this dish is a larger one half filled with water and bake for about an hour, to an hour and a quarter.

You will know if it’s cooked sufficiently if you insert a skewer or thin-bladed knife into the pudding and it comes out relatively clean … without any runny liquid on it … bon appetit!

*hugs*
Cailin