Over winter, we turn to comforting, filling foods as a way of keeping out the cold and making the most of the time spent indoors. Get your kids to help you make this traditional bread and butter pudding, and they’ll enjoy eating it so much more knowing they’ve helped to create it.
Ingredients (to serve 6):
- 1 cup of full-fat milk
- 1 1/2 cups of cream
- 3 eggs, plus 1 egg yolk
- 1/2 cup of caster sugar
- 7 slices of a few days old bread, crusts removed
- 2 tablespoons of unsalted butter
- Zest of 1 lemon
- 1/2 cup of dried fruit
Instructions:
- Heat the milk and cream in a saucepan to just below boiling point to make the custard. Then, whisk the eggs and yolk with two-thirds of the caster sugar in a jug. Slowly pour the warm milk mixture over the eggs, stirring constantly until smooth.
- Grease an ovenproof dish approximately 12-inch x 15-inch. Butter both sides of the bread and cut into triangles. Place half of the bread slices in the bottom of the dish, so that they are slightly overlapping.
- Next, mix the dried fruit with the lemon zest and sprinkle half of the mix over the bread. Layer the rest of the bread on top then sprinkle over the remaining fruit.
- Pour the custard over the pudding. Leave to soak for at least 30 mins, or longer in the fridge. Sprinkle over the remaining sugar and bake for 35-40 mins in an oven heated to 350 degrees until golden brown and puffed up.