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Method. Grease an ovenproof dish, about 23x28cm/9x11in in size, with butter. Spread each slice with on one side with butter, then cut into triangles.
Sprinkle with 1/2 of the sugar and 1/2 cup currants. Arrange remaining bread on top, then sprinkle with remaining sugar. Beat milk, eggs, and nutmeg together in a bowl. Pour over bread and press down firmly to compress pudding and help bread absorb milk mixture. Bake in the preheated oven until golden brown and set, about 30 to 40 minutes.
Preheat an oven to 170°C (350°F). Layer the bread and raisins in a greased 8×8 baking dish. Beat together the milk, eggs, sugar, and vanilla until well combined. Pour the egg mixture into the baking dish. Push the bread down into the egg to help it absorb the egg mixture.
Preheat oven to 180°C/350°F (all oven types) Egg Mixture: Place eggs in a large bowl, whisk briefly. Add remaining Egg Mixture ingredients and whisk. Soak Bread: Add bread and sultanas, briefly mix, then set aside for 3 minutes to allow egg mixture to soak through the bread.
Preheat the oven to 180C/350F/Gas 4. Mix the eggs, sugar, milk and vanilla extract together in a large bowl. Slice the bread of your choice, toast and butter it and arrange in overlapping slices ...
Butter slices of bread, cut into triangles and layer them in a pie-dish with currants between each layer and on the top. Add sugar, vanilla extract and lemon-zest to the milk. Whisk the eggs well, and stir into the milk. Pour the mixture over the bread and butter. If time allows, refrigerate for around two hours before baking.
Step 3: Layer the Bread and Fruit. Arrange a layer of buttered bread triangles in the base of an oven-safe baking dish, buttered side up. Sprinkle half of the sultanas or raisins over the bread. Add another layer of bread triangles, followed by the remaining dried fruit.
Step 1. Preheat the oven to 180°C (160°C fan oven) mark 4. Lightly grease a 1.1 litre (2 pint) ovenproof dish with a little of the butter. Use the rest to spread evenly over the bread then cut ...
Instructions. Preheat the Oven: Preheat to 180°C / 350°F / Gas 4. Grease a 2½-3 pint (1.4-1.7 liters) ovenproof dish, approximately 18 x 23 x 5 cm (7 x 9 x 2 in), with some melted butter. Mix Fruit and Spices: In a bowl, combine the dried fruit, caster sugar, lemon or orange zest, and mixed spice. Toss to mix well.
How To Make Bread and Butter Pudding. Preheat the oven and prepare the dish: Preheat your oven to 200°C/180°C fan/Gas 6. Grease a wide 2–2.25-litre (3½–4 pint) ovenproof dish with butter. Mix the dry ingredients: In a bowl, combine the caster sugar, sultanas, and lemon zest. Prepare the custard mixture: In a separate bowl, whisk together ...
Method. 1. Preheat oven to 160°C (140°C fan-forced). Grease shallow 2-litre (8-cup) ovenproof dish. 2. To make custard, combine the milk, cream, sugar and extract in a medium saucepan; bring to the boil. Whisk the eggs in a large bowl. Gradually add the hot milk mixture to the egg mixture while whisking constantly. 3.
Preheat oven to 350F/180C. Sprinkle a tablespoon or two of Demerara sugar on top and when oven is heated place pudding into the oven and bake for 30 minutes, or until the top is golden brown, the internal temperature should be a minimum of 170F/77C, the inside of the pudding should be set but still have a slow wobble.
Gather the ingredients. Position a rack in the center of the oven and heat to 355 F/180 C. Grease a 1.5-quart/1.5-liter dish with a little unsalted butter. Spread one side of each of the 10 slices soft white bread, cut diagonally with the remaining 1/4 cup (55 grams) unsalted butter.
Method. First of all, cut each slice of buttered bread in half, then into quarters, leaving the crusts on. Now arrange one layer of buttered bread over the base of the dish, sprinkle over the candied peel and half the currants, then cover with another layer of the bread and the remainder of the currants. Next, in a measuring jug, measure out ...
Preheat the oven to 180C/350F/Gas 4 and use some of the melted butter to grease the dish. Combine the dried fruit, sugar, lemon zest and spice together in a bowl and toss to mix well. Cut each ...
Step 1. Preheat oven to 180°C/160°C fan-forced. Grease a 5cm-deep, 17cm x 28cm (base) baking dish. Whisk eggs 4 eggs. , caster sugar 1/4 cup caster sugar. , vanilla 1 tsp vanilla extract. , cinnamon 1/4 tsp Cinnamon Ground. , milk 2 cups milk. and cream 300ml pure cream.
Starting making your bread and butter pudding by removing the crusts and then buttering the bread. 2 2/3 oz of unsalted butter. 5 slices of white bread. 2. Place one layer of bread on the base of the tray and cover with a layer of sultanas. 3 1/2 oz of sultanas. 3. Place the rest of the bread on top of the sultanas. 4.
Heat the milk and cream together in a small saucepan until steaming hot. Meanwhile, whisk the eggs with 50g of the golden caster sugar, until pale and thick. Slowly pour the hot milk mixture onto the eggs, whisking constantly. Strain through a sieve into a jug, then stir in the vanilla extract. Slowly pour the custard over the bread pudding ...
Beat the eggs in a heatproof jug or bowl with a lip, then slowly stir in the warm creamy milk and the grated zests. Pour over the bread and leave to stand for about 1 hour. Towards the end of this time, heat the oven to 160°C/325°F/gas 3. Stand the dish in a large roasting tin and pour enough warm water into the tin to come halfway up the ...
Method. Serves 6-8. Preheat the oven to 180°C/Gas 4. Lightly butter an 18 x 23cm baking dish. Heat the jam in a pan over a low heat for a couple of minutes until melted. Remove and set aside. Butter the slices of pain au chocolat on one side, place them in a large bowl and set aside. Now sprinkle about 2 teaspoons of the cinnamon into the ...