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A perfect pudding for a wintery day. Comfort food at it’s stodgiest, this is a really traditional British pud that we all remember from our school dinners.

P1030708

Ingredients

  • 8-10 slices of day-old white bread
  • spread with butter – about 50g in total
  • 350ml milk
  • 50ml double cream
  • 2 eggs
  • 50g sultanas
  • 40g granulated sugar
  • cinnamon and nutmeg

Set the oven to 200C.

Butter a small baking dish.

Cut the crusts off the bread. Spread butter on one side of each slice.

Arrange a layer of bread, butter-side up on the bottom of the dish. Add a sprinkling of sultanas, and a sprinkling of cinnamon.

Cut the rest of the bread slices into triangles. Arrange beautifully on top of the sultanas/spices. Put sultanas and spices between each layer.

Then, put about half of the sugar into a large bowl. Whisk the eggs into the sugar.

Heat the milk and cream together in a small pan, until just under boiling point. Pour it onto the eggy sugary mix and whisk it well.

Pour the custard over the bread, grate a little nutmeg and sprinkle the remaining sugar over the top and leave it to sit and soak for about half an hour.

Bake for 30-40 minutes.

Serve hot with cream, or cold from the ‘fridge the next day.

Serves 6

Feed the crusts to the birds.

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Here's one I made earlier

Here's one I made earlier

Hi, my name's Helen and I live in London with my husband and two children. When I started piping the potato on my shepherd's pies, my husband suggested that it might be a good idea for me to find an outlet for my creativity, so here we are. I spend a lot of time in the kitchen, the extra twist is that I don't eat meat (I do eat fish though) and Jim, who loves meat, is always on a diet. Here are a few recipes that I have enjoyed making for my family.

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