Bread and Butter Pudding
RECIPE BY:
Matt Sinclair
SERVING SIZE:
4 – 6 people
INGREDIENTS :
- 5 slices Coles raisin toast, buttered
- 1 cup thickened cream
- 1 cup milk
- 3 eggs
- 2 egg yolks
- 1/3 cup caster sugar
- 1 tsp. vanilla bean extract
- Zest of 1 orange
METHOD :
- Preheat oven to 140C
- Cut bread slices diagonally into triangles and alternately stack them in a loaf tin.
- In a large bowl, whisk together milk, cream, eggs, egg yolks, sugar, vanilla and orange zest until well combined. Pour mixture over bread and allow to soak for 10 minutes.
- Place in oven and bake for 30-40 minutes, until slightly jiggly. Place under grill for a further minute to slightly toast the top of the pudding. Toast until desired crunch is achieved.
Related Recipes
Summer Fruit and Almond Free Form Tart
RECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people INGREDIENTS: 2 cups plain flour 2 Tbsp caster sugar 125gm LURPAK unsalted butter, chopped 2 eggs ¼ cup almond meal 700gm firm but ripe stone fruit, thinly sliced** 2 Tbsp raw or demerara sugar Icing sugar and cream...
Warm Peach Pudding
RECIPE BY: Mel Leong SERVING SIZE: 2 - 4 people INGREDIENTS: BATTER: 125g butter, softened 125g caster sugar 2 large free range eggs 125g self raising flour Pinch of salt SYRUP: 2 tablespoons brown sugar 120ml water 1 vanilla pod METHOD: Preheat oven...
Burnt Honey Panna Cotta
RECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people INGREDIENTS: 4gm gelatine sheets 100ml cream 70gm caster sugar 1 vanilla pod, halved, seeds scraped 300ml buttermilk, room temperature ½ cup honey Juice of 1 mandarin ½ cup shelled pistachios, toasted, roughly...
