My Cookery Page

I simply cannot believe the overwhelming interest in my bread pudding recipe, the picture of which I posted a week earlier.  I am happy to share the recipe, which, by the way is my modified version after going through quite a few recipes and experiments.     I had thought who could be interested in a humble bread pudding, for which you can easily get the recipes .  

This is baked using bain-marie method to ensure the pudding is moist.  Bain-marie method means the baking tin is place into a basin of water and bake in the oven.

Here’s what I did, and in my usual fashion, I use estimates, hope you will use your own judgement too.

Ingredients: 

Day-old slices of white bread (about 7 to 8 pieces); 200-250ml fresh milk; a fistful of raisins; 20g sugar, 1 egg; 50g butter; dash of cinnamon and nutmeg, a sprinkle of brown sugar.

Method: 

Tear out the bread into pieces and place in baking tin or dish.   Put raisin and some water in a saucepan and boil, let simmer for 5 minutes and leave to soak.  Melt butter over heat, add milk and sugar and stir until sugar melts.  Add egg into the mixture and stir to combine.  Add the soaked raisin mixture.

Scoop the mixture over the bread ensuring the raisins are evenly distributed in between the slices of bread.  Set aside for at least an hour to soak well.  Ensure the bread is submerged.   Just before baking, sprinkle brown sugar on top as well as the cinnamon and/or nutmeg.  This gives a nice crunchy texture to the pudding.

Baking:  Preheat the oven at 180C.  Bake for at least an hour.

There you are!  So easy isn’t it.  Hope you enjoy it.