Bread and Butter Pudding

Recipe from i-weekly
Ingredients
2 pcs white sandwich bread
30g black raisin
1 tbsp rum
 
butter mixture
47.5ml milk
30g unsalted butter
20g fresh cream (35% fat)
12.5g caster sugar
5ml vanilla extract
 
pudding mixture
1 whole egg
1 egg yolk
35g caster sugar
12.5g custard powder
120g fresh cream (35% fat)
12.5g ground almond
 
Method
Soak raisin in rum.
Cut white sandwich bread into squares and arrange in 2 ramekins.
 
Butter mixutre
Combine milk, butter, fresh cream, vanilla extract and castor sugar.
Bring to a boil.
Pour boiling mixture over sandwich bread and set aside.
 
Pudding mixture
Lightly whish egg, sugar and fresh cream. 
Add custard powder and almond mixture and stir into mixture.
Let mixture stand for 30 minutes before pouring into ramekins.
 
Sprinkle raisins and pour in the remaining rum on the bread and butter pudding.
Put the bread and butter pudding with a water bath and out it into the oven and bake at 140 degrees C for 30 minutes.
Remove from oven and serve warm.
 
Serves 2.
Will SHE make it again?
maybe
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