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Bread and
Butter Pudding Recipe
With a
Spicy Mediterranean Accent
There's nothing old fashioned about Pam's Mediterranean sweet, spicy
and alcoholic Bread and Butter Pudding. She has added Brandy, Allspice,
Nutmeg and the Secret ingredient: our own Homemade Lemon and kumquat
Marmalade.
So you end up with a sweet and spicy dessert that gives you all the
comfort you could ask for and quite a lot of naughtiness too.
Ingredients
- 12 ozs./350g. Sliced Crusty bread - we use our
own recipe Crusty Basic
Bread Recipe.
- 1-1/2 ozs./50g. Sultanas.
- 2 Heaped tablespoons of Lemon Marmalade.
- 1-1/2 ozs. Castor Sugar.
- 4 Large Eggs.
- 1-1/2 Pints/3/4 Litre of Full Fat Milk (told
you it
was naughty).
- 3 Tablespoons of strong Spanish Brandy.
- 4 Good Allspice Berries - crushed in a pestle
and
mortar and about 1/4 of a fresh Nutmeg - grated.
- 1 Baking Dish of 11"x9" - 28x23cms -
2-1/2"/6cms Deep.
- About 1 oz./50g. Sultanas for the topping.
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Method
- Preheat your oven to 180ºc.
- Arrange half the bread slices - butter side up
in
overlapping lines on the base of the baking dish.
- Roughly spread the Lemon Marmalade and sprinkle
on
the Sultanas.
- Top with the remaining bread slices - making
sure
they overlap slightly.
- Whisk the Eggs and then add the Brandy, milk,
nutmeg,
allspice and sugar and whisk.
- Carefully pour this custard mix over the bread,
squashing it down with your hand so that it absorbs all the liquid.
Allow it to stand for five minutes.
- Sprinkle the remaining sultanas on the top.
- Now place the baking dish in a large high edged
baking tin and fill the tin with water until it reaches 3/4 way up the
dish.
- Bake in the center of the oven for 30 minutes
approx.
until it is golden brown and the center is firm to the touch.
- Serve immediately with custard or
Creme
fraiche.
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Absolutely Delicious
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