Bread and Butter Pudding
This is another traditional English recipe handed down through the generations. Originally, the recipe was created to utilize stale bread. However, since moving to Portugal, I have adapted it slightly by using Jean Pierre ‘milk rolls’ (purchased in Lidels), instead of normal bread. The Portuguese bread just does not work well with this recipe and cut bread here is just so expensive!
Butter to spread on bread
100gr Soft brown sugar
100gr Raisins/or other dried fruit of choice
3 large eggs
10 milk rolls
– Cut rolls cross ways and lightly spread with butter. Put to one side.
– Wash dried fruit.
– Put eggs and milk into a bowl and mix well together. Stir in soft brown sugar.
– Grease a 9inch square dish
– Arrange first layer of milk roll slices in the base of dish. Sprinkle with raisins and drizzle with caramel sauce.
– Repeat layers until all the slices have been used.
– Pour egg, milk and sugar mixture of the rolls. (Tip – the top slices should still be visible)
– Sprinkle final layer with Demerara sugar. (This is brown granular sugar) optional
Bake for 30mins in a medium temp oven. (I usually bake about 175C) It’s quite an easy and forgiving recipe so it does not matter if temperature is not precise. However, if you have the oven any hotter than this, the top will burn and the centre will not set! (This I learnt from experience)