Bread and Butter Pudding

Bread and butter pudding is quick and easy to make.  It can be made in any size tin or ramekins-individual or large.  Slice pan, brioche, croissant or hotcross bun-all can be used.  Flavours don't need to be limited to the traditional dried fruit either-try layering with fruit and chocolate instead.  Sprinkling each layer and the top with brown sugar adds a nice caramel dimension.  If you aren't using Irish cream then make sure to buy 'double' cream (Irish standard cream hasa high enough fat content-it is why you rarely find Irish double cream)

Bread and Butter Pudding Mixture

• 250ml full fat milk
• 250ml cream
• 100g sugar
• 3 eggs
• few drops vanilla extract
• Brown sugar for sprinkling between layers

Bring cream, essence, sugar and milk to boil.

Whisk eggs briefly-not to a froth, but just enough to break up the yolks.

Pour the boiled milk mixture onto the eggs, whisk to combine.

Layer the bread with filling of choice (see suggestions below)

Pour on to the layered bread, let soak to allow the bread to absorb  the mixture.

Sprinkle the top with brown sugar.  Cook at 160C-these individual ramekins cooked for 25 minutes.

Whiskey Bread and Butter Pudding:
Add 2 cupfuls of whiskey to the mixture
Layer with Sultanas,nutmeg, chopped apricots, brown sugar for sprinkling

Banana and Chocolate Bread and Butter Pudding
Add few drops of vanilla essence to the mixture
Sliced banana and chocolate chips

Cook at 160C cooking time depends on dish size.