LAST week’s zero-waste recipes were such a hit, I’m back with more!
For dessert, try my bread-and-butter-pudding recipe – it’s a brilliant way to use up stale bread.
Bread and Butter Pudding (Serves 8)
Prep time: 10 minutes
Cook time: 45 minutes
YOU WILL NEED:
- 100g butter, softened
- 16 slices bread, halved
- ½ jar apricot jam
- 50g sultanas
- 5 eggs
- 720ml double cream
- 840ml milk
Method: Preheat the oven to 190C/170C fan/gas mark 5. Butter the dish that you intend to lay your pudding in.
Butter half of the slices and spread the apricot jam on the other half.
Put these slices upright in your dish, layering 1 butter, 1 jam as you go. Once all layered, scatter over the sultanas.
Add the eggs, double cream and milk to a bowl, and using a hand whisk give them a good mix together until all the egg is mixed well.
Pour the liquid over the bread until all the bread is covered.
Let soak for 10-15 minutes, then add the remainder of the liquid until the bread is covered again.
Cook in the oven for 45 minutes.
Ready to freeze: When cooled, simply cover and label (I usually use cling film to cover this, as it helps stop freezer burn).
Ready to eat: Simply defrost, remove the cling film, cover in foil and heat until hot (approx 30 minutes at 180C/160C/gas mark 4). Serve with ice-cream.
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- You can watch video of Suzanne preparing her recipes at thesun.co.uk/batchlady.
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