Bread & Butter Pudding
Ingredients
- 625ml full cream milk
- 625ml single cream
- 8 Size 3, eggs
- 300g granulated sugar, unrefined
- 9 slices white bread
- 50g sultanas
- 50g apricot jam
- 95g Whirl
- 30g icing sugar
- 3 drops vanilla essence
- Pinch of salt
Method
- Add the cream and milk together with a pinch of salt and vanilla essence. Bring to the boil.
- Break the eggs into a bowl and add the sugar. Whisk until a smooth ribbon consistency.
- Pour on the boiling milk mixture and strain.
- Brush 75g of Whirl on to the sliced bread, cut into quarters.
- Lay overlapping triangles of bread into a Whirl brushed pie dish.
- Sprinkle with the sultanas, pour on the egg mix.
- Place the pie dish in shallow baine marie and bake at 180°C for 35-40 minutes in a pre-heated oven.
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Whirl.....it cooks like butter but better!
