This dessert is my all time favourite. It's bread and butter pudding .Cut the crusts off half a loaf of white sliced bread and butter them on both sides.
Grease an oven proof dish with butter.
Into the bottom of the dish place buttered bread slices so that they slightly overlap.
Sprinkle with raisins or sultanas or any dried fruit that you like.
Now add more bread, then dried fruit.
Keep layering until the bread is used up.
Whip up 4egg yolks. You can use the whites for the recipe for Blinis which follows this one.
Warm equal amounts of cream and milk. Slowly pour the cream/milk mixture onto the egg yolks. Do it slowly so as not to scramble the eggs. Sieve this into the bread and butter layers.
Allow to stand for half an hour. Place the oven proof dish in a larger dish and pour boiling water around it to come half way up the sides. The French call it a Bain Marie or Mary's Bath. This will keep the pudding moist and prevent it from burning in the oven.
Cook at gas mark 4, 180 C or 350F for 30mins.
Remove from the oven when the top has a firm spring to it when you press down or stick a knife into the pudding and if it comes out clean, it's cooked.
Sprinkle caster sugar on top and place under a hot grill until golden.
Blinis are delicious pancake type delights. They are generally made quite small and delicate.
This is where you can use the egg whites from the bread and butter pudding.
Warm a pint of milk and a packet of yeast together in a pan
Whip up 3 egg yolks with a whisk and add salt.
Pour the milk and yeast mixture slowly onto the eggs.
Add cream or yoghurt.
Pour this liquid into 200grams of bread flour so it’s nice and sloppy.
Leave to work for 2 hours in a warm place.
Fold in stiffly beaten egg whites.
Ladle small amounts into an oiled pan and fry. When little bubbles break the surface, turn the blinis over and cook for another minute. Pour syrup over the top and serve hot.
If you would like some extra special treats, this is the hub to see.
This is a good way to use up stale bread.
Take250 grams stale bread.
50 grams suet
30 grams sugar
50 grams currants or sultanas
A sprinkling of cinammon.
Soak the bread in cold water for an hour. After the hour, squeeze it dry by hand. Add all the ingredients and mix together adding milk to form a sticky consistency. Put into a buttered ovenproof dish and bake in a pre-heated oven at gas mark 3, 135C or 325 F for 2 hours.
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