Christmas Bread and Butter Pudding
Christmas Bread and Butter Pudding
Sainsbury has a recipe card for this and I tried it in the halogen. It is terrific and so easy.
Use Pannetone instead of bread and you don’t need butter as there is already so much in the Pannetone!
Ingredients:
- About 4 thick slices Panettone
- 300g mincemeat
- 100 ml double cream,
- 3 tablespoons caster sugar
- 3 large eggs
- ½ tablespoon Demerara sugar
- 30g glacé cherries chopped
- 200 ml semi skimmed milk (I used whole milk – seemed a bit daft to use double cream and skimmed milk. I mean if it is going to be ‘to die for’ (heart attack on a plate) you might as well use full cream milk!)
Method:
Spread Panettone with mincemeat, cut in half (so they are ½ moon shape), arrange in 1 litre ovenproof dish.
Whisk cream milk caster sugar and eggs to make custard, pour over Panettone and press down so slices are covered.
Sprinkle with Demerara sugar and glacé cherries.
Bake until custard set and top is golden brown.
I didn’t bother with the bain marie effect, just trust the halogen oven and keep an eye on things.
Set temp at 160°C – 175°C and about 30 minutes to set custard.
BTW Don’t use too much mincemeat – makes it too sickly sweet.
Previous Trial: Ordinary oven recipe said 160°C for a fan oven and about 35 -40 minutes. I had already been told to use a bain marie to make sure the pudding didn’t get hard, so I thought I would try it in the halogen, not really a success, cooked on 160°C for 40 minutes in the litre dish on low rack with water to half way up side of dish. After 40 minutes water was hot but pudding not cooked, so I increased the heat and cooked again.
Posted by Charpur on 22/12/2010
