British · serves 2
Bread and Butter Pudding
A cornflour custard instead of eggs. Marmalade through it is what makes it worth eating.
Ingredients
- 100g butter, softened
- 1 tsp cinnamon
- 1/2 tsp ground ginger
- 10 thick slices of bread
- 100g raisins
- 110g thick cut marmalade
- Custard: 800ml milk, 400ml water, 75g caster sugar, 35g cornflour, 1 tsp vanilla
Method
- Mix the butter with cinnamon and ginger and spread it on both sides of every slice. Then halve them into triangles.
- A third of the bread in the dish, a third of the raisins, repeat, finishing with bread.
- Dot the marmalade between the layers.
- Custard: whisk milk, water, sugar, cornflour and vanilla in a pan until smooth, then simmer, stirring constantly, until almost boiling and thickened.
- Pour over the bread and leave 15 minutes to soak in. Skip the soak and the middle stays dry.
- 180°C for 35 minutes until the top is crisp and golden.