As I keep getting asked for this recipe I thought I would feature it again. This pudding is unusually deliciously light, and a firm favourite for the dinner table on Sundays!
50g softened/spreading Butter
6 slices of medium sliced white bread – left out for a couple of hours to dry out
200g mixed dried fruit
200ml double cream
1tsp vanilla extract
55g caster sugar
1tbsp demerara sugar
Whole nutmeg (for grating)
You will need a Pyrex dish 12” x 6” and a grill pan or deep roasting tin to make a bain-marie.
Pre-heat oven to 170c. Thoroughly grease a Pyrex dish 12” x 6”
Butter the slices of bread right up to the edges, remove crusts from both ends of each slice, cut into triangle quarters.
Sprinkle half of the fruit over the bottom of the dish.
Cover the fruit with the bread quarters slightly overlapping each triangle. When completed turn the dish round the other way. Cover the bread with the remainder of the fruit, top this with the bread quarters – obviously now travelling in the opposite direction, ensuring none of the fruit is exposed as this will burn.
Beat the eggs together with the caster sugar and vanilla extract. Beat in the double cream and the milk. Pour this mixture over the top of the bread ensuring the bread is thoroughly soaked by ‘sinking’ it with the back of a spoon. Grate a little of the Nutmeg over the top of the Bread and sprinkle with the demerara sugar ensuring a good coverage.
Bake in the oven for approx 45 mins to golden. Eat whilst hot, accompanied with steaming hot Custard!