Page 91 - NACC – 2018 Yearbook

FRUITLESS BREAD
& BUTTER
PUDDING
Serves 12
INGREDIENTS
5 slices of white bread 75g unsalted butter 200ml double cream 200ml milk
10ml orange juice 100g white chocolate 1 tsp vanilla
50g caster sugar
3 eggs
25g icing sugar
50g apricot jam
METHOD
Start making the bread and butter pudding by removing the crusts from the bread and buttering.
Place one layer of bread on the base of a tray.
Place the rest of the bread on top.
Mix the double cream, milk, orange juice, white chocolate, vanilla and sugar together in a pan and bring to the boil. Place the eggs
in a separate bowl and whisk the hot liquid into them.
Pour the egg mixture over the bread and place the dish in a bain-marie. Put in a moderate oven (1800C/gas mark 4) for about half an hour until cooked.
Dust the bread and butter pudding with icing sugar and glaze until golden.
Spread the bread and butter pudding with apricot jam and serve with the ice cream and fruit gels.
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RECIPES