Bread and Butter Pudding
Recipe created by Tom Cooney, Furness College Student
- 25g Butter, Plus extra for greasing
- 12 thin slices of bread
- 50g Sultanas
- 2 tsp Cinnamon powder
- 350ml oz whole milk
- 50ml double cream
- Caster Sugar
- 30ml Hawkshead Relish Fig & Orange Jam
- 15ml Hawkshead Relish Damson Jam
Grease a 1litre/2 pint pie dish with butter.
Cut the crusts off the bread. Spread each slice with on one side with butter, and then cut into triangles.
Arrange a layer of bread, buttered-side up, in the bottom of the dish, then add a layer of sultanas. Sprinkle with a little cinnamon, and then repeat the layers of bread and sultanas, sprinkling with cinnamon, until you have used up all the bread. Finish with a layer of bread, and then set aside.
Mix together milk, cream, Hawkshead Relish Fig & Orange Jam, Hawkshead Relish Damson Jam.
Pour the milk and cream mix over the prepared bread layers and the remaining sugar, leave to stand for 30 minutes.
Pre-heat the oven to 180oc/355f/Gas mark 4.
Place the dish into the oven and bake for 30-40 minutes, or until it has set and the top is golden-brown.