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Big Softee Bread and Butter Pudding

Big Softee Bread and Butter Pudding.

The ideal comfort food that the whole family will love. 1 hour recipe (but worth every minute)

Serves 4-6

 

Ingredients:

10 slices white Softee (crusts off)

Approximately 50g real butter

A handful of currants

250ml double cream

100ml milk

50g caster sugar

1 vanilla pod

3 eggs

Freshly grated nutmeg

1 tbsp of corn fl our

 The ideal comfort food that the whole family will love. 1 hour recipe (but worth every minute) Serves 4-6 Ingredients: 10 slices white Softee (crusts off) Approximately 50g real butter A handful of currants 250ml double cream 100ml milk 50g caster sugar 1 vanilla pod 3 eggs Freshly grated nutmeg 1 tbsp of corn fl our To make: Bring to the boil cream and milk with vanilla pod. Beat the eggs with the sugar and corn flour until pale. Now pour some of the hot cream mixture onto the eggs, stirring all the time. Pour the egg mixture into the cream and simmer until thickened. Take off the heat and leave to one side. Butter the bread and cut each slice into 4 smaller triangles. Now arrange one layer of buttered bread over the base of the baking dish, sprinkle some currants and pour over half the custard mix, then cover with another layer of the bread slices and the remainder of the currants. Pour the rest of the custard over the bread, sprinkle with some freshly grated nutmeg, and bake in a Bain-marie (larger oven dish half filled with water) for 30-40 minutes on a Big_Softee_Bread_and_butter_pudding

To make:

Bring to the boil cream and milk with vanilla pod.

Beat the eggs with the sugar and corn flour until pale. Now pour some of the hot cream mixture onto the eggs, stirring all the time. Pour the egg mixture into the cream and simmer until thickened.

Take off the heat and leave to one side.

 

Butter the bread and cut each slice into 4 smaller triangles. Now arrange one layer of buttered bread over the base of the baking dish, sprinkle some currants and pour over half the custard mix, then

cover with another layer of the bread slices and the remainder of the currants. Pour the rest of the custard over the bread, sprinkle with some freshly grated nutmeg, and bake in a Bain-marie (larger

oven dish half filled with water) for 30-40 minutes on a medium to high oven. Serve warm.

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