HH Cookshop Recipes (2012) - Bread & Butter Pudding

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Ingredients 2 large Eggs 1 small Brioche Loaf 250g (9oz) Blackberries 285ml (10fl oz) Semi-Skimmed Milk 25g (1oz) Flaked Almonds 25g (1oz) Caster Sugar

Blackberry & Almond Bread & Butter Pudding Serves 4, Prep/Cooking time: 20 + 25 minutes

1. Preheat the oven to 180°C/Gas 4. 2. Slice the brioche loaf and then cut into triangles. Layer the slices into a 20cm (8”) non-stick cakepan (suggest you grease the tin with a little butter). 3. Beat together the 2 eggs, milk and sugar. Pour half the egg mixture over the brioche, allow approximately 5 minutes for the brioche to absorb the mixture before adding the remaining liquid. 4. Arrange the blackberries over the soaked brioche and bake in the oven for 15 minutes. Sprinkle the almonds over the bread and butter pudding and cook for a further 10 minutes. 5. Serve with cream or ice-cream!

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