RECIPE OF THE MONTH

Bread and Butter Pudding

a traditional winter warmer from Anne Adams

Ingredients

50g/2oz soft butter
12 slices of soft white bread, cut diagonally across
50g/2oz raisins/sultanas
¼ tsp freshly grated nutmeg
¼ tsp cinnamon
350ml/ 12fl oz milk
50ml/ 2fl oz double cream
2 large free range eggs
25g/1oz white sugar
1 tsp vanilla extract or paste.

Method

Heat oven to 355°f/180°C/Gas4.
Grease a 2 pint/1 litre pie dish with a little of the butter. Spread each of the bread triangles with butter.
Cover the base of the pie dish with overlapping triangles of bread, butter side up. Sprinkle half the golden raisins/ sultanas evenly over the bread, then lightly sprinkle with a little nutmeg and cinnamon. Repeat this layer one more time or until the dish is filled, finishing with the raisins on top.
In a saucepan gently heat the milk and cream- DO NOT BOIL.
In a large baking bowl beat the eggs with most of the sugar and vanilla extract until light and airy and pale in colour. Pour the warm milk over the eggs and continue beating until all milk is added.
Pour the egg mixture slowly and evenly over the bread. Gently press the surface to ensure that every piece of bread is in the liquid. Sprinkle the remaining sugar over the surface then set aside for 30mins for the bread to absorb the egg and milk mixture.
Bake the pudding for 40-45 mins, until the surface is golden brown and the eggs well risen and set. Serve hot.