Thursday, 26 August 2010

Blackberry Bread and Butter Pudding

Serves 4-6

6 slices good quality white bread
50g butter, unsalted
100g blackberries
40g sugar
3 eggs + 1 yolk
300ml milk
300ml double cream

Spread the slices of bread with the butter and cut each slice into 4 triangles.  Butter an oven-proof dish and lay the bread, butter side up over the base, cover with the blackberries and half the sugar.  lay over the rest of the bread triangles and sprinkle with the remaining sugar.

Beat the egg yolk and whole eggs together with the milk and cream and pour over the pudding.

Let the pudding stand for 20 minutes before putting it in a pre-heated oven 160C / 325F / gas 3 for 35 minutes until puffed up and golden brown.

Serve warm with double cream

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