Bread and Butter Pudding

I have been rubbish these last few months and well and truly lost my mojo so haven’t been shooting much worth blogging. It hadn’t happened to me for ages and it wasn’t until a few weeks ago that I realised my mojo had gone on holiday without me. I would love to hear how people get themselves out of creative black holes!

Bread and butter pudding and custard is one of my favourite desserts from childhood. It always amazes me what is created out of such simple store cupboard ingredients. I replaced some of the milk with double cream to elevate this dish slightly but it tastes great with just milk too.

Bread and butter pudding

Bread and Butter Pudding

  • Servings: 6
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Ingredients
butter, for greasing and buttering the bread
8-10 slices white medium sliced loaf, crusts removed
freshly grated nutmeg
75g sultanas
1 tsp vanilla extract
75g caster sugar
4 free-range eggs
400ml milk
300ml double cream
1–2 tbsp Demerara sugar

Butter a large shallow ovenproof pie dish Approx 1.75 lt capacity. Butter the bread slices and cut 4 slices in half on the diagonal. Arrange a layer of whole and half slices, butter side up, in the dish.

Sprinkle over a good grating of nutmeg and sultanas. Top with the remaining bread slices, then arrange the remaining sultanas over the bread, tucking a few in between the slices as well as leaving a few on top.

Whisk the caster sugar with the eggs, then add the milk, double cream and vanilla extract. Make sure everything is well combined, strain through a sieve and then pour this mixture over the bread and sultanas.

Leave the pudding to stand for around half an hour to allow the bread to soak up the custard. Preheat the oven to 180C/160C Fan/Gas 4. Dot the pudding with a few knobs of butter, then sprinkle over the demerara sugar.

Bake in the oven for 35–45 minutes, or until well set, golden-brown and lightly toasted in places. Eat hot or cold.

Can be reheated in the oven to retain its crispy bits. Set the oven to 160c. Cover with foil for 15 minutes and then cook uncovered for another 5-10 minutes

Bread and butter pudding

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Plaited Spelt Milk Loaf

Regular followers will know bread is not my baking strong point. I decided to give a milk loaf a go as I have consistently failed at spelt sourdough and I’m also desperately trying to shed some pounds before my friends wedding at the end of May so trying to avoid sweet baked goodies. It’s also not a very labour intensive recipe which means less time standing in the kitchen while I try to get my back sorted.

I found this plaited spelt milk loaf recipe on the Doves Farm website and the reviews were favourable so thought it was worth giving a try. All I can say is it’s the easiest and best looking loaf ever to come out of my oven so I will definitely be baking this one again. Anyone daunted or frustrated by bread making should give this a go…. you might just give Paul Hollywood a run for his money with this one!

*I didn’t have enough white spelt flour so ended up using a mix of roughly 300g white and 200g whole grain spelt flour.

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Spelt Bread

I have a confession, I make ugly bread. It tastes good and I have been making spelt bread on and off for a few years now but have struggled to produce a nice looking loaf in a loaf tin. It was never going to win a prize, unless the prize was least attractive loaf so I recently took the plunge and bought a bannetone (proving basket) in an attempt to make more professional looking loaves. I picked mine up on eBay for around £10. Bannetones are made from cane or wicker and allow air to circulate around the dough to form a skin which keeps the structure of a loaf when its turned out before baking.

Spelt Bread

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