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Recipe of the Week 01/05/14

Lesley Yates-Cinti from Roberto's Restaurant in Southport gives her recipe of the week for 01/05/14 - Bread and butter pudding!

Lesley's bread and butter pudding
 

INGREDIENTS:

50g spreading butter, 6 Slices of medium sliced white bread - left out for a couple of hours to dry out, 200g Mixed Dried Fruit, 3 Eggs, 300ml Milk, 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.

RECIPE:

Pre-heat oven to 170c. Grease the Pyrex dish. Fully butter the slices of bread, remove crusts from both ends and 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 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!

Enjoy!!!

 

Ingredients:

 

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 (Raisins, Sultanas, Candied Citrus Peel)

3 Eggs

300ml Milk

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.

 

Recipe:

 

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!

Enjoy!!!

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