Recipe: Bread and Butter Pudding

Mar 29 2008 by Connor Armstrong, Liverpool Daily Post

THIS dish is a good way to use left-over bread and store cupboard ingredients.

Ingredients

• 1 oven-proof, shallow ceramic dish

• 1 sliced white loaf of bread, well buttered, with the crusts taken off

• A couple of handfuls of dried fruits like sultanas, chopped apricots, raisins

• Small tub of double cream

• Small carton of ready made custard

• 4 eggs

• 125g brown sugar

Method

1. In a bowl, crack four eggs, add the sugar, cream and custard and whisk together.

2. Cut the bread into diagonal quarters and layer in the well- buttered oven dish, sprinkling the dried fruits between each layer.

3. Pour the custard mixture over the bread and allow to soak for 10 minutes.

4. Cover with tin foil and place in the oven at 130°C for 45 minutes or until golden and risen.

5. Serve hot with ice cream.

* CONOR ARMSTRONG is head chef at OSQA restaurant and deli, on Liverpool's Oldham Square