Sunday, 27 February 2011

Bread and butter pudding

Feeling in the mood for baking but not wanting to have to spend the next week eating a whole cake I looked for some individual recipes. On Delia Smith's website I found an individual bread and butter pudding which looked lovely. Below is my slightly ammended recipe.

1 slice bread
½ oz (10 g)) maragrine
1 level teaspoon chopped candied peel
¾ oz (20 g) currants
2½ fl oz (60 ml) milk
2 tablespoons fat free fromage frais
¾ oz (20 g) caster sugar
1 tsp lemon juice
1 small egg
ground cinnamon

1) Grease the inside of the tin
2) Butter the bread and cut to fit the dish, kitchen scissors are handy. If presentation is important, you can cut the centres from 2 slices of bread, but the crusts give it a nice texture.
3) Put one layer of bread, then half the currants/peel, the second layer of bread and the rest of the fruit
4) Combine the milk, cream, sugar and lemon juice and mix in a whisked egg before pouring over the bread. Sprinkle over the cinnamon
5) Bake for about 35 minutes at 180C

I don't have any ramekin dishes but had some mini heart shaped springform cake tins which were about the right size. Note to self, don't use these again as they leak! The milk mixture seeped out the bottom but I just poured a little milk over occasionally. It might not have been as moist as it should have been but serving it with custard helped I'm sure. I fancy trying it with brown sugar to give a more caramelised taste too. Definatley one to make again though.

No comments: