Thursday, 5 January 2017

Enhanced Bread and Butter Pudding

This year we have been quite frugal about Christmas shopping.  As a result we have not wasted any food.  I made a Pannatoni for the season rather than a traditional Christmas cake and we were left with a small dry piece which I have used to make a pudding.
Having sliced up the seasonal bread, I butttered it and coated the slices with marmalade.
Having arranged the slices in  a dish, the next job was to make a stiff custard.
Pour the custard over the bread slices and make sure that it sinks to the bottom of the dish.  Bake for 20 minutes at 200 degree Celsius and enjoy.
That finishes off the Christmas left overs -  Ah, except for a small bottle of cider.  Now that will go down well with dinner.


Robert said...

Is that real egg custard on the pudding? I am assuming, in the absence of you saying so, it is ordinary custard. My other half thinks otherwise. Looks yummy.

Pterosaur said...

Does anyone make real egg custard these days? (other than professional chefs at work....on TV of course.)