A few weeks ago the nice people at Stork and Steenberg’s Organic sent the bakers from the Great Blogger’s Bake Off  some products to use in their baking. It’s taken a while but I’ve finally found a lovely recipe that makes great use of both. We had friends over for lunch on Sunday and inspired by Deurr’s Jams I decided to make bread and butter pudding. They have a fabulous diet busting recipe for marmalade bread and butter pudding involving brioche and lots of cream that you can view here:

I decided (as I’m supposed to be on a diet) to have a go at a more traditional bread and butter pudding. Slightly stale bread is (I’m told) best for this. I chose to cut the crusts off but I’m sure it would be just as nice with them on. I only have one photo of it as it got demolished pretty quickly after coming out of the oven 🙂

Ingredients:

Approx half a loaf of slightly stale white bread – enough for 3 layers in your dish

Stork (or butter)

Cinnamon

Sultanas

Steenbergs mixed spice (or nutmeg)

2 eggs

50ml double cream

350ml whole milk

25g sugar plus a spoonful to sprinkle

Method:

Grease an oven proof dish

Butter the bread, cut off the crusts and cut diagonally into quarters.

Place a layer of bread in the base of the dish, sprinkle with sultanas and dust with cinamon.

Repeat for a second layer then add a final layer of bread and butter.

To make the custard place the milk and cream in a pan and heat until just beneath boiling point then remove from the heat and allow to cool slightly.

Whisk the eggs and sugar together then pour in the milk while whisking continuously. Continue to whisk to create a smooth custard then pour over the bread and butter.

Sprinkle with the Steenbergs mixed spices and leave to soak for 20 minutes while preheating your oven to 180c.

Bake in the oven for 40 minutes.

It tasted great although I could have done with a bit of extra custard in the dish I used. Adding Deurr’s marmalade can also give this dish a little extra kick.

Linked to the great blogger’s bake off with Jenny Paulin and Helen Jessup and also to recipe of the week with Emily Leary