delia smith bread and butter pudding

However in the US we usually refer to anything like this dessert as bread pudding. Dot with the rest of the butter scatter with demerara sugar.

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12 fl oz 350ml milk.

. Add the beaten egg melted butter mixed spice and sugar and stir well to thoroughly combine. I did question the wisdom of this at the time. 2 hours and 15 minutes. I used just sultanas and currants as thats all I had but you can put in raisins and candied peel too if you like.

Arrange the rest of the bread in a second layer in the baking dish and drizzle over the rest of the custard. Add the egg butter spice sugar and. Place on a high shelf and bake for 40 minutes. Cut off the crust and divide each slice of bread into 4 squares.

Currants or candied lemon optional Instructions. Stir in the dried fruit and orange rind. Baguette bread and butter pudding Recipe by Baby Sumo adapted from Delia Smith Preparation time. Break the bread into small pieces and place in a bowl.

Chocolate Bread and Butter Pudding Serves 10 Equipment. Deal with the bread by cutting off the crusts and then cutting each slice into quarters. Transfer the mixture to a greased small loaf tin and put in a 180C160 Fan oven for about an hour to an hour and a quarter. Pre-heat the oven to 180C.

In the UK bread and butter pudding refers to the dessert which is made with stale or toasted bread usually raisins and then has a mixture of milkcreameggssugar poured over it and baked in an ovenproof bowl. Served with a dollop of creme fraiche in an attempt to counter the sweet cloying-ness it made for a brilliant winter pudding and one that ensured licked-clean bowls. Steve based the bread and butter pudding on a good-old Delia Smith recipe from our old family recipe book. Pour this mixture over the brioche and leave to soak in for at least an hour.

Mix it a bit and put it to one side for 15-20 minutes. 5 or 6 thin slices of bread and butter. Double boiler or saucepan with heatproof bowl ovenproof dish preferably a bit smaller than 913 Ingredients. Serve in small portions because it is very rich.

In a separate bowl whisk the eggs then stir in the milk cream sugar and vanilla. Delias Chocolate Bread and Butter Pudding recipe. I have to thank Larkin Warren a wonderful American chef for her original recipe which I have adapted. 15 minutes Cooking time.

4 to 5 servings. Finally press the bread down into the custard very lightly and sprinkle the nutmeg over followed by the demerara sugar. Mrs Beetons Baked Bread and Butter Pudding. 9 slices each ¼ inch 5 mm thick good-quality white bread 1 day old taken from a large loaf 5 oz 150 g dark chocolate 75 per cent cocoa solids 3 oz 75 g butter 15 fl oz 425 ml whipping cream 4 tablespoons dark rum I used Kahlua instead 4 oz 110 g caster sugar good pinch cinnamon 3 large eggs.

8 slices of bread buttered. Buy a freshly-baked loaf and slice it myself rather than using a pre-sliced kind. 150g5oz dark chocolate 75 per cent cocoa solids. Into a large bowl combine the cream chocolate rum butter sugar cinnamon and pop it over a saucepan of barely simmering water.

9 slices each 5mm¼in thick good-quality white bread one day old taken from a. 1 loaf good-quality white sandwich bread 1 day old 7 oz 200 g Dark chocolate 75 cocoa solids 2 12 cups 625 ml heavy cream 6 tbsp dark rum or amaretto. Pour the milk over the bread and leave to soak for 30 minutes. Rich bread and butter pudding Recipe adapted from Delia Smiths Complete Cookery Course Preparation time.

Break up bread into small pieces place in bowl and cover with the milk. Chocolate Bread and Butter Pudding. After 15-20 minutes give the bread and milk a really good mix so the bread is more like a paste. 30-35 minutes Serves 4-6 Ingredients 8 slices bread buttered I prefer wholemeal 50g currants or raisins 275ml full cream milk 60ml double cream I used whipping cream 50g caster sugar Grated rind of 12 small lemon.

It is best if you use a fork for this stirring to get rid of any big lumps of bread. He adapted the recipe to use dates instead of currants and candied peel and omitted most of the sugar other than some lovely crunchy demerara sugar on top. Bake the pudding at 180 degrees C 350 degrees F for 40-45 minutes until the top is beginning to turn golden brown and the egg-custard is softly set. 30-35 minutes Serves 4-6 Ingredients 1 baguette cut into 1cm thick slices 50g currants or raisins 275ml full cream milk 60ml whipping cream 50g caster sugar 3 eggs beaten 14 tsp ground nutmeg.

A handful of chopped dates. 15 minutes Cooking time. It is quite simply one of the most brilliant hot puddings ever invented. Its so simple but so good and even better prepared two days in advance.

After that whisk the milk cream eggs and caster sugar together and pour the mixture all over the pudding. The only change to my making of this would be to use fresh bread ie. Arrange the remaining squares of panettone or bread buttered side up on top overlapping slightly.

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