Bread and Butter Pudding
Ingredients
- 75g mixed currants & raisins
- 3 tbsp Marsala
- 8 slices brioche or panettone cut into triangles
- 75g butter
- 200ml whole milk
- 150ml double cream
- Vanilla pod split
- Zest of 1/2 lemon
- 3 eggs
- 2tbsp caster sugar
- 1tbsp demerara sugar
- Nutmeg to grate (optional)
Method
Add the Marsala to the dried fruit, cover & leave to soak overnight.
In a small pot, bring the milk, with the vanilla pod added, to a simmer, turn off, add the lemon zest & leave to cool.
Butter your brioche & arrange the triangles in overlapping rows in a buttered baking dish.
Beat the eggs together with the caster sugar until well mixed. Remove the vanilla pod from the milk before beating it & the cream into the egg mixture.
Scatter half the fruit onto the bread & pour on half the custard. Repeat. Then dot the top with an remaining butter - or add a little more - & grate some nutmeg across the surface of the pudding.
Place the dish in a roasting tin half filled with warm water that will slowly set your custardy filling. Place in a pre-heated oven, at 180 degrees fan, for around 35 - 40 minutes until the pudding is golden brown on top.
Leave it to stand for 10 mins before serving with generous lashings of extra thick cream.
