Anolon Academy

Bread & Butter Pudding

By Rebecca Sullivan

Ingredients

  • 25g butter, plus extra, for greasing
  • 8 thin slices day old bread (any sort that you have left over)
  • 55g (1/3 cup) raisins
  • 100g (2/3 cup) chopped dried apricots
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground cardamom
  • 350ml milk
  • 21/2 tablespoons pouring cream
  • 2 free range eggs, lightly beaten
  • 25g sugar
  • freshly grated nutmeg, to taste
  • Whipped cream, to serve

Method

Lightly grease a 1 litre (4 cup capacity) dish with butter.

Spread each slice of bread on one side with butter, then cut into triangles. 

Arrange a layer of bread, buttered-side up, in the bottom of the dish then add a layer of sultanas and apricots. Sprinkle with a little cinnamon and cardamon, then repeat the layers of bread, sultanas and apricots, and sprinkling with cinnamon and cardamom until you have used up all of the bread, fruit and spices. Finish with a layer of bread then set aside. 

Slowly warm the milk and cream in a pan over a low heat to just below simmering point; don’t let it boil. Combine the eggs and about three quarters of the sugar in a bowl and whisk until pale.

Add the warm milk and cream mixture and stir to combine well, then strain the custard into a bowl. Pour the mix over the bread in the dish and sprinkle with nutmeg and the remaining sugar. 

Stand for 30 minutes and preheat the oven to 180°C. Bake pudding for 30-40 minutes, or until the custard has set and the top is golden-brown. 

Serve hot or warm with whipped cream.

Serves 6