Christchurch Farmers' Market

Riccarton House

16 Kahu Road

Riccarton

Christchurch 8014

New Zealand

Tel 03 348 6190

BREAD AND BUTTER PUDDING

This recipe is a Raymon Blanc recipe for Bread and Butter Pudding. It turns out a delicious winter pudding.

 

 

iNGREDIENTS:

 

380ml  Double cream

380ml  Milk

1/2 tsp Best vanilla extract

4           Medium eggs, organic/free range seperated

2           Egg yolks

180g    Caster sugar

1 pinch Sea salt

30g       Unsalted butter, diced plus extra to grease

80g       Sultanas, soaked for 30 in tea

200g     Le Panier brioche, sliced 1/2 cm thick slices (*2)

10g      Icing sugar for dusting

 

 

 

 

Method:

 

To Make the Custard:

 

In a saucepan, bring the cream, milk and vanilla to the boil, then take off the heat and let stand for a minute. In a large bowl, whisk the eggs, egg yolks, sugar and salt together, then whisk in the hot creamy milk. Set aside.

 

To bake the Pudding:

 

Preheat the oven to 170°C/Gas 3. Top up the dish with the remaining custard (*3) and dot the butter on top the pudding. Stand on a baking tray and cook in the oven for 30–35 minutes until the custard is lightly set

 

To Serve:

Preheat the grill to high. Dust the surface of the pudding with icing sugar twice to get a good covering and then place under the hot grill for a few minutes to glaze. Add a final sprinkling of icing sugar before serving.

 

Serve also with some feshly made custard or icecream.