Posted in Uncategorized

Bread and Butter Pudding

Recipe adapted from i-weekly
2 pcs white sandwich bread, quartered
30g raisins
1 tbsp rum
12g butter, melted
120ml cream
120ml milk
1 egg
40g castor sugar
rum custard sauce
100ml milk
8g cornflour
1 egg yolk
1/4 tsp vanilla extract
30g castor sugar
Soak raisins with rum.
Arrange 4 quarters of sandwich bread in each ramekin.
Sprinkle soaked raisins then drizzle butter over.
Heat cream and milk a pot until hot.
Mix egg and sugar in a mixing bowl.
Stir hot cream mixture into bowl until well combined.
Strain and pour onto sandwich bread.
Set aside for 30 minutes for bread to soak up mixture.
Preheat oven to 180 degrees C.
Bake for 30 minutes, until the top of the pudding is slightly brown.
Serve warm with custard sauce.
Rum custard sauce
Mix all the ingredients together in a pot and cook, stirring over medium heat until custard coats the back of a spoon.
Remove from heat and strain.
Add in the rum left from soaking the raisins.
Set aside.
Serves 2.
Will SHE make it again? 
YES. this version is much better than the previous one!

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