Name: Bread and Butter Pudding
Prep time: 15 min
Cook time: 40 min
Ingredients: 50g Western Star Salt Reduced Spreadable; 8 thick slices raisin bread; 1/3 cup raisins; 4 eggs; 4 egg yolks; 3/4 cup caster sugar; 600ml thickened cream; 1 teaspoon vanilla extract; 1/4 cup hot orange marmalade

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Butter raisin bread, remove crusts and cut each slice in half diagonally. Arrange bread triangles in a buttered 2 litre capacity shallow baking dish, sprinkling sultanas between the layers.
Whisk eggs, yolks and caster sugar together. Place cream and vanilla in a saucepan and almost bring to the boil. Pour cream over egg mixture and whisk to combine. Strain mixture over bread. Stand for 20 minutes.
Place baking dish in a large roasting pan and pour boiling water into pan coming halfway up the sides of baking dish. Loosely cover with foil.
Bake at 180°C for 15 minutes. Remove foil and bake a further 20 minutes or until golden. Brush pudding with hot jam and cook a further 3 minutes before serving.

Tips & Hints:

Scatter sultanas between bread rather than sprinkling on top of pudding. Standing the assembled pudding prior to baking ensures a fluffy and creamy result. Pudding can be cooked in 6 x 1 1/2 cup capacity individual oven proof dishes or ramekins.

Butter raisin bread, remove crusts and cut each slice in half diagonally. Arrange bread triangles in a buttered 2 litre capacity shallow baking dish, sprinkling sultanas between the layers.
Whisk eggs, yolks and caster sugar together. Place cream and vanilla in a saucepan and almost bring to the boil. Pour cream over egg mixture and whisk to combine. Strain mixture over bread. Stand for 20 minutes.
Place baking dish in a large roasting pan and pour boiling water into pan coming halfway up the sides of baking dish. Loosely cover with foil.
Bake at 180°C for 15 minutes. Remove foil and bake a further 20 minutes or until golden. Brush pudding with hot jam and cook a further 3 minutes before serving.

Tips & Hints:

Scatter sultanas between bread rather than sprinkling on top of pudding. Standing the assembled pudding prior to baking ensures a fluffy and creamy result. Pudding can be cooked in 6 x 1 1/2 cup capacity individual oven proof dishes or ramekins.

Butter raisin bread, remove crusts and cut each slice in half diagonally. Arrange bread triangles in a buttered 2 litre capacity shallow baking dish, sprinkling sultanas between the layers.
Whisk eggs, yolks and caster sugar together. Place cream and vanilla in a saucepan and almost bring to the boil. Pour cream over egg mixture and whisk to combine. Strain mixture over bread. Stand for 20 minutes.
Place baking dish in a large roasting pan and pour boiling water into pan coming halfway up the sides of baking dish. Loosely cover with foil.
Bake at 180°C for 15 minutes. Remove foil and bake a further 20 minutes or until golden. Brush pudding with hot jam and cook a further 3 minutes before serving.

Tips & Hints:

Scatter sultanas between bread rather than sprinkling on top of pudding. Standing the assembled pudding prior to baking ensures a fluffy and creamy result. Pudding can be cooked in 6 x 1 1/2 cup capacity individual oven proof dishes or ramekins.

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