Here's something to have on christmas day as an alternative to xmas pudd.
BREAD & BUTTER PUDDING.
Serves 6
1 Loaf
3 or 4 handfuls sultanas
1 orange ( zested then squeezed)
½ cup cointreau or grand marnier
400 ml double cream
100ml full fat milk
150 gm caster sugar
7 egg yolks 1 vanilla pod
Unsalted butter
Demerera sugar ( to finish )
(Soak the sultanas overnight in the cointreau in a lidded container) (Don't put in the fridge.)
Pre-heat the oven to 160 c
Butter the bread and cut into triangles, then build up the pudd starting with the sultanas followed by bread, then grate some orange zest over pour over half the orange juice, then repeat sultanas, bread, zest, juice.
For the custard heat the cream, milk and scraped vanilla pod, meanwhile whisk the yolks & sugar for a couple of mins till a bit paler then just before the cream mixture boils whisk a little to the eggs then add the rest of the hot cream then pour the custard over the pudd through a sieve it should just cover the bread then sprinkle the top with a little demerara sugar , place your pudding dish in a slightly bigger roasting tray and pour in some hot water In the roast tray till half way up pudd dish & place in the oven for about 30 min, you want it only just set and soft, not rubbery.
Enjoy! :icon_thumright:
BREAD & BUTTER PUDDING.
Serves 6
1 Loaf
3 or 4 handfuls sultanas
1 orange ( zested then squeezed)
½ cup cointreau or grand marnier
400 ml double cream
100ml full fat milk
150 gm caster sugar
7 egg yolks 1 vanilla pod
Unsalted butter
Demerera sugar ( to finish )
(Soak the sultanas overnight in the cointreau in a lidded container) (Don't put in the fridge.)
Pre-heat the oven to 160 c
Butter the bread and cut into triangles, then build up the pudd starting with the sultanas followed by bread, then grate some orange zest over pour over half the orange juice, then repeat sultanas, bread, zest, juice.
For the custard heat the cream, milk and scraped vanilla pod, meanwhile whisk the yolks & sugar for a couple of mins till a bit paler then just before the cream mixture boils whisk a little to the eggs then add the rest of the hot cream then pour the custard over the pudd through a sieve it should just cover the bread then sprinkle the top with a little demerara sugar , place your pudding dish in a slightly bigger roasting tray and pour in some hot water In the roast tray till half way up pudd dish & place in the oven for about 30 min, you want it only just set and soft, not rubbery.
Enjoy! :icon_thumright:
