My version of our family bread and butter pudding. I can’t eat bread and butter pudding when its jutting out of the pudding so I do mine like this.
1 pint whole milk
1/2 ounce butter
4 ounces fresh white bread crumbs
2 ounces caster sugar, divided, plus 1 tsp.
The grated rind of one lemon
2 large eggs, at room temperature
Pinch of salt
3 TBS of raspberry jam
Preheat the oven to 180*C/350*F. Generously butter a 1 1/2 pint glass baking dish. Set aside.
Place the milk along with the lemon rind and bring just to the boiling point over medium heat. Remove from the heat and stir in the breadcrumbs and 1 ounce of the sugar. Set aside to infuse for +_20 minutes.
Separate the eggs, putting the whites into a clean glass bowl, free from any grease. Beat the yolks and then beat them into the breadcrumb mixture. Pour this bread custard into the prepared baking dish, spreading it out evenly. Bake in the centre of the oven for 30 to 35 minutes, or just until set. Remove from the oven.
Heat the jam until it melts and then spread it evenly over top of the baked pudding.
Beat the egg whites along with a pinch of salt until foamy. Continue to beat, adding the remaining 1 ounce of sugar slowly, beating them until they form stiff peaks. Spoon this mixture evenly over top of the jam. Sprinkle evenly with the remaining tsp of sugar.
Place back in the oven and bake for an additional 15 minutes, until the meringue is golden brown. Serve warm
Posted by: Eleni Mitchell
