Abewsha
05-06-2012, 10:12 AM
http://i47.tinypic.com/2zqvmeo.jpg
http://i50.tinypic.com/15s98wl.jpg
Ingredients:
50g / 2 oz soft butter
10 slices soft white bread, cut diagonally across or any of the other breads mentioned above
50g / 2 oz golden raisins/sultanas
¼ tsp freshly grated nutmeg
¼ tsp cinnamon
350 ml / 12 fl oz milk
50 ml / 2 fl oz double / heavy cream
2 large free range eggs
25g / 1 oz white sugar
1 tsp vanilla extract or paste (see note below)
Preparation:
Serves 4
Heat the oven 355°F/180°C/Gas 4.
Grease a 2 pint/1 litre pie dish with a little of the butter. Spread each of the bread triangles with butter.
Cover the base of the pie dish with overlapping triangles of bread, butter side up. Sprinkle half the golden raisins/sultanas evenly over the bread, then lightly sprinkle with a little nutmeg and cinnamon. Repeat this layer one more time or until the dish is filled, finishing with the raisins on top.
In a saucepan gently heat the milk and cream - DO NOT BOIL.
In a large baking bowl beat the eggs with 3/4 sugar and the vanilla extract until light and airy and pale in color. Pour the warm milk over the eggs and continue beating until all the milk is added.
Pour the egg mixture slowly and evenly over the bread until all the liquid is added. Gently press the surface with your hand to push the bread into the liquid. Sprinkle the remaining sugar over the surface then leave to one side for 30 mins.
Bake the pudding in the hot oven for 40 - 45 mins, until the surface is golden brown and the pudding well risen and the egg is set. Serve hot.
http://i50.tinypic.com/15s98wl.jpg
Ingredients:
50g / 2 oz soft butter
10 slices soft white bread, cut diagonally across or any of the other breads mentioned above
50g / 2 oz golden raisins/sultanas
¼ tsp freshly grated nutmeg
¼ tsp cinnamon
350 ml / 12 fl oz milk
50 ml / 2 fl oz double / heavy cream
2 large free range eggs
25g / 1 oz white sugar
1 tsp vanilla extract or paste (see note below)
Preparation:
Serves 4
Heat the oven 355°F/180°C/Gas 4.
Grease a 2 pint/1 litre pie dish with a little of the butter. Spread each of the bread triangles with butter.
Cover the base of the pie dish with overlapping triangles of bread, butter side up. Sprinkle half the golden raisins/sultanas evenly over the bread, then lightly sprinkle with a little nutmeg and cinnamon. Repeat this layer one more time or until the dish is filled, finishing with the raisins on top.
In a saucepan gently heat the milk and cream - DO NOT BOIL.
In a large baking bowl beat the eggs with 3/4 sugar and the vanilla extract until light and airy and pale in color. Pour the warm milk over the eggs and continue beating until all the milk is added.
Pour the egg mixture slowly and evenly over the bread until all the liquid is added. Gently press the surface with your hand to push the bread into the liquid. Sprinkle the remaining sugar over the surface then leave to one side for 30 mins.
Bake the pudding in the hot oven for 40 - 45 mins, until the surface is golden brown and the pudding well risen and the egg is set. Serve hot.