Bread and butter pudding with berries
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Ingredients
30g butter, softenedÂ
8 thick slices of day old bread, crusts removed
2 eggs, lightly beaten
20g golden caster sugar
360ml milk
50ml cream
1 tsp ground nutmeg
1 tsp ground cinnamon
2 tsp vanilla essence
60g fresh or frozen berries
Method
Preheat your oven to 180°C and butter a medium sized oven proof dish with a little of the butter.
Spread the rest of the butter onto the slices of bread. Layer the slices of bread with the berries.
Whisk the eggs with three-quarters of the sugar until it begins to turn a paler colour. Warm the milk in a heavy based saucepan and add the cream, nutmeg, cinnamon and vanilla. Remove when it is shivering and before it boils.
Add this slowly and gently to the eggs and sugar whisking all of the time. If lumps appear you can strain the mixture.
Pour this over the bread and berries and sprinkle the rest of the sugar on top.
Set aside for about 20 minutes so the bread can soak up the liquid.
Bake for a half an hour until golden on top and the custard is set. Serve with more defrosted berries.
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