BREAD AND BUTTER PUDDING

This is a favorite from my childhood days (my wife Barbara thinks I’m still there).

She say’s I’ll never grow up and I’m just a big kid. Infact I tell people

we have 3 children and Barbara tells them that she has 4 and I’m her eldest.

The one that plays up the most.

Now you can either make one large pudding or individual one’s.

Now some people will disagree with how I cook this but this is my way ok.

Ingredients (serves 4 to 6 people)

30g or 1oz of butter 3 tbls caster (superfine) sugar

6 slices of day-old bread (white or brown crusts removed) 1 tsp nutmeg

(Lacewoods)®Wild Lime Marmalade (or any jam or marmalade) for spreading

3 eggs (lightly beaten) ¾ cup mixed fruit (or sultanas will do)

1 tsp vanilla essence 2 1/2 cups (20 fl oz) milk

1 tsp nutmeg

¾ cup mixed fruit (or sultanas will do)

2 1/2 cups (20 fl oz) milk

Preheat oven to a moderate 180C or 350 F

Grease a medium, shallow, ovenproof dish or 6 small ramikins. Butter the slices of bread and spread with Lacewood® marmalade, cut into ¼’s diagonally.

Layer them in the dish or ramikins, sprinkling with the dried fruit, sugar and nutmeg.

Beat the eggs (this is one way of getting your agro out hehe) with the essence and milk together pour over the bread and let stand for 5 mins to soak.

Place puddings in a roasting tray and place in the oven. Now ½ fill the roasting tray with hot tap water (this is safer than trying to carry all to the oven at once and will cook the custard evenly).

Bake in the oven for 50 mins or until set and brown on top.

I think you will be asked to make this desert quit often.