Recipe: Bread and butter pudding
Check out these wonderful Irwin’s recipes to help make the most of your daily bread
What you'll need
10 slices Irwin’s white Softee (crusts off)
Approx 50g real butter
Handful (125ml) of currants
250ml double cream
50g caster sugar
1 vanilla pod
Freshly grated nutmeg
1 tbsp cornflour
Bring the cream and milk to the boil with the vanilla pod. Beat the eggs with the sugar and cornflour until pale in colour. Pour some of the hot cream mixture onto the eggs, stirring all the time. Pour the egg mixture into the cream and simmer until it’s thickened. Take off the heat and leave to one side.
Butter the bread and cut each slice into four smaller triangles. Now arrange one layer of buttered bread over the base of the baking dish, sprinkle some currants and pour over half the custard mix. Cover with another layer of the bread slices and the remaining currants.
Pour the rest of the custard over the bread, sprinkle with nutmeg and bake in a bain marie (a large oven dish half filled with hot water) for 30-40 minutes in a medium to high oven.