|
|
|
 |
|
|
|
| Recipe Archive > Desserts > |
Bread & Butter Pudding
with Orange Brandy Syrup
This boozey bread and butter pudding is baked in a loaf tin to make a terrine shaped pudding, which can be cut into smart slices. Finish with a light dusting of Whitworths icing sugar. Serve warm with pouring cream.
Equipment & Ingredients
| For the bread and butter pudding: |
|
| • |
450g / 1lb loaf tin, greased lightly with butter with the base lined with non-stick baking paper |
|
| • |
7 - 8 slices of good baker's bread cut from a large sandwich loaf |
|
| • |
50g / 2oz butter, softened |
|
| • |
4 egg yolks from free - range hen's eggs |
|
| • |
175g / 6oz Whitworths caster sugar |
|
| • |
300ml / ½ pt double cream |
|
| • |
½ tsp pure vanilla essence |
|
| • |
Whitworths icing sugar for dusting |
|
| For the brandy marmalade syrup: |
|
Method
Butter the bread and remove the crust as meanly as you can. Cut each slice into halves making rectangular shaped pieces and set aside with the remaining ingredients. Whisk the eggs with the sugar until light and creamy. Heat the cream and milk to simmering point then slowly add it to the egg mixture with the vanilla essence, whisking all the time to make a thin custard. Carefully lay three slices of bread, butter-side up, in an even line to cover the base of the tin. Sprinkle over some of the brandy and sultanas and strain over enough of the warm custard to cover. Neatly build up the bread and butter into layers, adding the sultanas, brandy and custard between each layer to fill the tin. Leave to stand for 15 minutes, before baking it in a preheated oven at 180°C / 350°F / gas mark 4 for 45 minutes, until the top is slightly puffed up and browned. Leave in the tin, to settle and cool. Serve sliced with brandy marmalade syrup and a liberal sweet dusting of Whitworths icing sugar.
For the brandy marmalade syrup, add the water and marmalade to a small saucepan and leave it to simmer gently until slightly reduced then stir in the brandy. Serve warm.
Tip
Bread and butter pudding freezes well. When required simply defrost the pudding, cut and add each slice to a small serving plate, then warm each serving lightly in the microwave. Do not overheat the pudding or it will lose its shape and become a bit soft and pappy.
> back to top |
|
 |
|
|
 |
