Bread and Butter pudding is a quintessential British dessert and it is also my ultimate comfort food.
Ingredients
Butter - 40g (plus extra for greasing)
Bread - 8 slices
Eggs -2
Ground Cinnamon - 1 tablespoon
Lemon Zest
Milk - 350ml
Double Cream - 50ml
Granulated Sugar - 50g (recommend to use 25g if you prefer it less sweet)
Raisins - 25g
Dried Cranberries - 25g
Almond- 20g (optional)
Preparation Method:
Grease a 1-litre pie dish with butter. Cut the crusts off the bread. Spread each slice with on one side with butter and cut the bread into triangles.
Assemble a layer of bread, buttered-side up, in the bottom of the dish, then add a layer of raisins, dried cranberries and almond. Sprinkle with a little cinnamon, then repeat the layers of bread, raisins, dried cranberries and almond, sprinkling with cinnamon, until you have used up all of the bread. Set aside.
Grate the lemon and add the grated lemon on top.
Gently warm the milk and cream in a pot or microwave. Do not let it boil.
Add the eggs into a mixing bowl, followed by the sugar and lightly whisk until pale. Add the warm milk and cream mixture and stir well, then strain the custard into a bowl. Pour the custard over the bread layers.
Preheat the oven to 180C. Place the dish into the oven and bake for 30–40 minutes, till the custard has set and the colour is golden brown.
Serve with vanilla ice cream.