mollie's bread and butter pudding

Categories
None
Yield
6 Servings
MeasureIngredient
8 fluid ounce Full Cream Milk
8 fluid ounce Double Cream
1 pinch Salt
Vanilla Pod
Eggs
4 ounces Sugar
Soft Bread Rolls
1 ounce Butter
2 tablespoons Sultanas; Soaked in hot water and Drained
1½ tablespoon Apricot Jam
  Icing Sugar to Decorate
  Pouring Cream to Serve

Before we move on to New Year's Resolutions and On the Lighter side of cooking for January, we’re offering you some of the most interested recipes sent to Recipe-A-Day.com in December.

Today’s recipe is offered by TW in the UK and he "grew up in the thirties when money was in short supply and a Sunday treat after a roast was the very simple bread and butter pudding.' TW added "the recipe I'm offering is a slightly more luxurious version and, in honour of a very good cook/friend of mine, I have given it its title." So here's to Mollie and thank you TW! Pre-heat oven to 180 C. Bring the milk, cream, salt and vanilla pod just to the boil - Remove from the heat. Beat the eggs and sugar together in a bowl. Stir in the scalded milk and cream mixture. Cut rolls into thin slices and butter one side. Arrange in buttered oven proof dish, buttered side up. Sprinkle sultanas over the top. Fine strain the milk, cream, eggs, and sugar mixture over the top. Place dish in roasting pan with water half up sides. Cook 30-40 minutes until puffy on top but set. Spoon apricot jam over top and sprinkle with icing sugar. Serve the pudding warm with pouring cream to taste.

Translated: For those of you cooking in the US, Full Cream Milk is Whole Milk, Double Cream is Heavy Cream, Icing sugar is Confectioners' Sugar and Pouring Cream is Whipped Cream (before it's whipped.) You can substitute ½ to 1-tsp. Vanilla Extract for the Vanilla Pod, depending on your taste preferences. Use White Raisins for the Sultanas, although you may use regular raisins if desired. Finally, 180 C is 350-F degrees for your baking temperature. Enjoy!

Happy Cooking from The Cook & Kitchen Staff at Posted to dailyrecipe@... by The Cook <owner-dailyrecipe@...> on Dec 27, 1997

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