Bread and Butter Pudding
Ingredients
4 slices stale white bread, 2 cm thick
butter
190 ml currants or 150 ml seedles raisins
2 large eggs
125 ml white sugar
1 ml salt
759 ml milk
butter
190 ml currants or 150 ml seedles raisins
2 large eggs
125 ml white sugar
1 ml salt
759 ml milk
Methods/steps
Remove the crusts from the bread
Butter the slices thickly and place them, buttered side down, in a greased ovenproof dish
Sprinkle the currants or raisins over the bread
Beat the eggs well and stir in the sugar, salt and milk
Pour the milk and egg mixture over the bread and set the dish aside for 30 minutes to allow the liquid to soak right through the bread
Bake the pudding, covered, at 160C for 30 minutes
Uncover the pudding and bake a further 10 to 15 minutes or until the top is golden
Serve the pudding hot with golden syrup, honey or jam
Butter the slices thickly and place them, buttered side down, in a greased ovenproof dish
Sprinkle the currants or raisins over the bread
Beat the eggs well and stir in the sugar, salt and milk
Pour the milk and egg mixture over the bread and set the dish aside for 30 minutes to allow the liquid to soak right through the bread
Bake the pudding, covered, at 160C for 30 minutes
Uncover the pudding and bake a further 10 to 15 minutes or until the top is golden
Serve the pudding hot with golden syrup, honey or jam
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