Bread and Butter Pudding

INGREDIENTS

  • 2 tbsp Brown Sugar
  • 1 Orange
  • Full Cream Milk
  • 300ml Sultanas
  • 6 Sultanas
  • 3 tbsp Water
  • 1 sprinkle Cinnamon
Print Recipe

Preheat the oven to 200°C and grease a 6 cup baking dish with butter.

Whisk eggs in a large bowl until well combined, add the light brown sugar and orange zest, and whisk again.

Add the milk and cream and whisk well.

If not pre-soaked overnight, reconstitute the sultanas or raisins, or currants in verjuice and water. Covering with cling wrap in the microwave on defrost for 1 ½ minutes.

Butter the crustless slices of bread and then spread with jam and cut each slice into four pieces.

Scatter half of the reconstituted dried fruit on the bottom of the baking dish, then arrange the bread slices so they all fit.

Top with the remaining dried fruit and then carefully pour over the custard mix and set aside for 30 minutes.

Place inside a high-sided baking dish water bath and cover with foil.

Bake for 30 minutes, then remove the foil and reduce the heat to 180°C and bake for a further 30 minutes.

Remove from the oven and the water bath and sprinkle with cinnamon.

Set aside for 20-30 minutes before serving.