Saturday, July 17, 2010

Bread and Butter Pudding

About once a month I host a craft night for any girlfriends that want to come round and work on a craft project with friends. We usually have dessert and a cuppa (and a good chat too).
Winter is pudding season in my mind. So, last night I made butter pudding with a berry sauce. It was delicious and I just had to blog the recipe! YUMM

Raisin Bread and Butter Pudding with Ricotta

This served about 10 adults, but you could easily halve the recipe too.

- Olive oil spread (or butter or margarine - what ever you normally use)
- 1 loaf of Raisin bread (I used cafe thick slice)
- 8 eggs and 8 egg yolks
- 350g castor sugar
- 600ml cream
- 1 vanilla bean split and scrapped (or vanilla extract if you dont have a bean)
- 1 tub of ricotta
- 1 packet of frozen mixed berries (you could use fresh berries if in season or tinned too).
- 3 Tbl sugar
- 1 tsp orange rind and juice of an orange

- A dash of rum (wine, brandy or sherry would work too - this is optional)

{pre-heat oven to 180'}

1. Butter a large baking dish.

2. Cut the crusts off the bread and then lightly butter and cut each slice into 4 small triangles.

3. Layer with the point facing up (just makes it look interesting). As you layer the bread, dollop some ricottta (about a dessert spoon size) inbetween each triangle of bread.
4. Whisk eggs, egg yolks and sugar in a bowl.
5. Place cream and vanilla in a saucepan until very hot and then wisk through the egg mixture.
6. Strain the cream and egg mixture over the baking dish with the bread. I found it easy doing this from a jug so the bread isn't disturbed.
7. Set aside for about 30 mins and then put into the oven for about 15 mins with a cover over it to stop the bread from burning (foil or baking paper is fine).
8. Take the cover off and then continue to bake for about 10 mins or untill the custard is firm.

Berry Sauce:

1. Place all the ingredients into a saucepan and bring to the boil.
2. Then reduce to a low heat and let it reduce down to a 'jam-like' consistency. Stir occassionally so it doesn't burn in the pan.


Lauren x

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