Owd Owthorpe Bread and Butter Pudding
This will be one of the simplest bread and butter puddings that you will ever make. Simply follow the ingredients and method below to create a tasty dessert:
- 6 to 10 slices of white, brown or granary loaf.
- 60g of butter (salted)
- I liberal spread of our Owd Owthorpe conserve (alternatively Barnstone Bitter and Twisted Saville Marmalade)
- 60ml of double creme
- 3 farm eggs
- The grated whole zest from a large orange
- 90g of demerara sugar
- 25g-50g of currents and sultanas
- Optional: For an adult twist, 35ml of quality orange liquor.
- Prepare 3-4 buttered marmalade sandwiches
- Cut each sandwich in to four triangles
- Now spread an additional coat of butter to the top of each triangle
- In the meantime blend the milk, cream and eggs, with three quarters of the sugar in a mixing bowl or jug
- Optional: Add in the 35ml of orange liquor to the blend.
- Arrange the triangles in a large lasagne/glass pie dish with the crusts pointing upwards.
- Pour blended mixture from step 4 over the triangles.
- With the remaining one quarter of the sugar, add in the currents and sultanas, using the bowl to evenly spread over the bread in the dish.
- Add to a pre-heated oven at 190*C for 35 minutes until browned. (reduce time for fan assisted ovens)
- Upon serving, the pudding should be quite moist, therefore the recommendation is to serve with greek yogurt, soured cream or crème fraîche.