Thursday, 4 October 2012

Apple & Raisin with Cinnamon Bread and Butter Pudding

Thought you might like to share my version of the old fashion Bread and Butter Pudding.
I don't usually measure anything for this recipe, only the liquid.
Make it either day before or at least half hour before you would like to cook it.  I make it in the morning for evening meal.

Slices of day old bread I prefer to use white bread for this recipe)
Cooking or Eating Apples (one apple per layer)
Few Raisins
4x Eggs
3ozs Sugar
Scant quarter teaspoon Cinnamon

Butter the bread, and cut the crusts off.  Layer the base of the oven-dish with bread.  Peel and slice one apple and scatter a few raisins onto the bread.  Repeat this for a least two more layers saving a couple slices of bread for the top.

Break the eggs into a pint measuring jug add the sugar, and cinnamon whisk, then top up with milk to measuring one pint of liquid and whisk again.  

Pour over the bread and let it soak into bread before cooking

Cook about 45minutes on 170 centigrade - gas 3

What to do with the crusts............?  Freeze them until you are ready to make this!