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Bread & Butter Pudding

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Serves: 6

Ingredients:

  • 50g Western Star Salt Reduced Spreadable
  • 8 thick slices raisin bread
  • 1/3 cup raisins
  • 4 eggs
  • 4 egg yolks
  • 3/4 cup caster sugar
  • 600ml thickened cream
  • 1 teaspoon vanilla extract
  • 1/4 cup hot orange marmalade

Method:

Butter raisin bread, remove crusts and cut each slice in half diagonally. Arrange bread triangles in a buttered 2 litre capacity shallow baking dish, sprinkling sultanas between the layers.

Whisk eggs, yolks and caster sugar together. Place cream and vanilla in a saucepan and almost bring to the boil. Pour cream over egg mixture and whisk to combine. Strain mixture over bread. Stand for 20 minutes.

Place baking dish in a large roasting pan and pour boiling water into pan coming halfway up the sides of baking dish. Loosely cover with foil.

Bake at 180oC for 15 minutes. Remove foil and bake a further 20 minutes or until golden. Brush pudding with hot jam and cook a further 3 minutes before serving.

Cooking Time: 40 minutes

Hints:

Scatter sultanas between bread rather than sprinkling on top of pudding.

Standing the assembled pudding prior to baking ensures a fluffy and creamy result.
Pudding can be cooked in 6 x 1 1/2 cup capacity individual oven proof dishes or ramekins.

Photo: Bread & Butter Pudding