Page 339 - CMC Recipe Book
P. 339

    Primary Portions
24
Senior Portions
18
CMC
Recipe - Bread Pudding Category - Desserts/Pudding/Biscuits
        YOU MUST ENSURE THAT UP TO DATE ALLERGEN INFORMATION IS AVAILABLE AT ALL TIMES
 Celery
Crustacea
Eggs
Fish
Gluten
Lupin
Milk
Mollusc
Mustard
Nuts
Peanut
Sesam
Soya
SD
       s
     e
                                   Preparation Time
25 mins
Cooking Time Cooking Temp
 1h 30 mins Gas 2/160°C
            Ingredient
Supplier
Code
Pack Size
Price
Recipe Amount
Production Recipe
Cost
White or Brown Bread
    1k
  Dried Mixed Fruit
    1k
  Mixed Spice
    3tbs
  Milk
    1200ml
  Eggs
    4
  Brown Sugar
    280g
  Lemon Zest (Optional)
    2
  Butter
    200g
  Demerara Sugar
    4tbs
          Total
       Portion Cost
                         Method
 Tear the bread in to pieces and put into a large mixing bowl with the dried fruit and mixed spice.
 Pour over the milk and scrunch through your fingers to break up the bread and mix everything well.
 Beat the eggs then add to the bread mix with the sugar and lemon zest if using. Stir well and set aside and let soak for 15 minutes.
 Heat the oven to Gas 4/180°C. Butter and line the base of a flan tin, melt the rest of the butter and stir into the soaked mix. Tip into the tin and sprinkle on the demerara sugar.
 Bake for 11⁄2 hours until firm and golden at Gas 2/160°C, cover with foil if it starts to brown too much. Turn out of the tin and cut into squares. Serve warm.
 





































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