Bread & Butter Pudding with Jewelled Fruits in Madeira PDF Print E-mail

A favourite - simple, light and delicious

(Serves 4 –6)


8 slices of bread from a small loaf, buttered

1/2 jar Jewelled Festive Fruits in Madeira

275 ml Milk

60 ml Cream

3 eggs

50g Castor Sugar

Grated rind of ½ small lemon

Freshly grated nutmeg

Oven pre-heated to 180° C, gas mark 4


Butter a pie dish and cut each slice of buttered bread in half – leaving the crusts on. Place a layer of buttered bread in the bottom of the dish and strew it with Jewelled Fruits in Madeira; repeat this until you finish with a top layer of bread, buttered side uppermost.


Warm the milk in a pan, add the cream and stir in the castor sugar and lemon rind.  Whisk the eggs on their own in a small basin and then into the milk mixture.  Pour over the bread and leave to soak for one hour.  Sprinkle over some freshly grated nutmeg and bake in the oven for 30 – 40 minutes until the custard is set and the top is browned. Serve warm.
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