A while back, I was offered the chance to review the Australian Women’s Weekly Delicious Desserts book. After a couple of weeks it hadn’t arrived, so I thought perhaps they’d change their minds ans thought nothing more about it. Well, the book turned up in the post last week and imagine my surprise when I saw that it had been misdelivered, opened by the recipient, ACTUALLY USED, before being popped back in the post and sent on to me! Obviously this lovely little book was attractive enough for the original recipient to keep hold of for a while!
I really like the Australian Women’s Weekly books – I reviewed The Cake Stall not so long ago – they are usually of a high standard and have lots of recipes accompanied by full colour photos and clear instructions. The ingredients are listed both with the US/AUS ‘cup’ measurements, but also the metric measurements so no conversions needed!
I’m off chocolate at the moment so, although there are some gorgeous chocolate recipes in the book (including chocolate fondant – yum!), I chose to make the Bread and Butter Pudding which, although delicious, I’ve never made before. As you can see from the photo – success!!
Creamy custard, fruity sultanas and lovely, stodgy bread. This went down well in our house and may go some way towards giving the kids a bit more variety in desserts, but also towards me needing bigger pants!
The recipe was easy to follow, but I put more milk than cream in the custard as I only had a small pot of cream in at the time – it didn’t make much of a difference to the custard though, it was still lovely!
Bread and Butter Pudding
6 Slices of White Bread (270g)
45g softened butter
1/4 tsp ground nutmeg
500ml Single Cream
75g Caster Sugar
1 tsp Vanilla Extract
1. Preheat oven to 160C/325F
2. Grease a shallow, 2 litre ovenproof dish
3. Make the custard by combining milk, cream, sugar and vanilla in a saucepan, bring to the boil, whisk eggs in a bowl and add the hot milk mix, whisking constantly.
4. Trim the crusts from the bread, spread with butter, cut into triangles and layer into the dish.
5. Sprinkle with sultanas.
6. Poor custard over and sprinkle with nutmeg and stand for 5 minutes
7. Place the dish in a larger ovenproof dish, fill up to halfway with boiling water.
8. Bake for 45 minutes or until the custard is set.
9. Stand for 5 minutes before serving