Malt Bread and Butter Pudding
Nb persons: 6
Yield:
Preparation time:
Total time:
Source:
| Malt Bread and Butter Pud | |
| 2 | malt loaves, ( I used the ones already sliced) |
| softened butter for spreading | |
| 300ml | double cream |
| 300ml | milk |
| 8 medium | egg yolks |
| 100g | castor sugar |
| 1 | vanilla pod |
| 90g | plum jam, ( optional ) ( I did not do this) |
Have ready an oval baking dish about 2.5 litre capacity
Pre-heat oven to 200c/400f/gas 6.
Slice the loaves and discard the nobblers
Lightly butter the slices on one side and lay these in dish in overlapping rows.
Pour cream and milk into small saucepan and bring to boil.
Whisk the yolks and sugar in medium size bow,l then whisk in the hot cream and return it to the saucepan. Gently heat, stirring constantly with wooden spoon until custard thickens enough to coat the back of it. Pour this through a sieve over the bread, as evenly as poss. Submerge vanilla pod in center. Gently press down with spoon to coat the bread thoroughly and level any high bits, and leave for 15 minutes.
To cook, place the dish in a roasting pan with warm water that comes 2/3rds of the way up the sides. Bake for 30 mins until the custard has se and started to colour.
You can warm and sieve the jam and brush this over the top of the pudding to give a lovely sticky glaze. Serve straight away.
Vanilla pod can be rinsed and used again.
Yum yum!!
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