Dave Mooneys Manchester Bread and Butter Pudding Recipe
The fruity malt depth of Soreen enhances the usual bread and butter pudding with a new twist on this old favourite...
Recipe
Serves4/6
What you’ll need:
150g Soreen – any Flavour
150g slightly stale sliced bread – crusts removed
60g soft unsalted butter and more for greasing
Juice and zest of one orange
3 x tablespoons sultanas
300ml milk
300ml double cream
1 x vanilla pod; split
3 x large free range eggs; beaten
½ teaspoon grated nutmeg
3 x tablespoons caster sugar
What to do:
Preheat the oven to 150c/300f/gas 2
Liberally butter a baking dish, deep enough to take two layers
Slice the Soreen, then butter one side of each slice and the slices of bread
Simmer the milk (for about 10 minutes) with the vanilla pod, nutmeg, orange juice and zest – do not allow the milk to boil. Now is a perfect opportunity for a Soreen moment, a.k.a, make a cuppa and choose something tasty from the Soreen range.
Beat the eggs well with the double cream. Strain the milk and then whisk into the egg mixture.
Layer the dish with the slices of Soreen, then scatter some sultanas on top, then put a layer bread slices on top, pour over the custard and then spell your name out on top of the custard with the remaining sultanas.
Bake in the oven for 20 mins
Sprinkle over the caster sugar
Bake in the oven for another 15/20 mins
