Bread & Butter Pudding à la Gary Rhodes by brianjwood

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Bread & Butter Pudding a la Gary Rhodes
Submitted by brianjwood on May 19, 2004 at 5:32 am

DESCRIPTION
Bread & Butter Pudding a la Gary Rhodes

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
Bread & Butter Pudding srves 6 -8.
12 medium slices white bread; 2 oz unsalted butter, softened; 8 egg yolks; 6 oz caster sugar; 1 vanilla pod,or a few drops of real vanill essence; 10 fl oz milk; 10 fl oz double ream; 1 oz sultanas; 1 oz raisns. Grease a 3 pint pudingbasin with butter. De crust the bread and butter it. Whisk together the yolks and sugar. Split the vanilla pod and put in pan with the milk and cream, and bring to a simmer. Sieve onto the egg yolk/sugar mix, stirring vigourously all the time. Put aside. Arrange the bread in layers, sprinkling the fruit evenly between layers. Finish with a bread layer, but no fruit as it tends to burn. pour the custard mixture over the bread and leave to soak in for 20 mins. Pre heat the oven to 18o degrees C. Place the pudding dish in a dish and pour in warm water to 3/4 level, place both in the oven and cook for 20 - 30 mins, until the custard starts to set - don't over cook. When ready, remove from oven and sprinkle caster sugar liberally and glaze under a grill on medium heat. It's now ready to serve.
Brian (from Gary Rhodes, More Rhodes Around Britain)

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