Bread and Raisin Pudding
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Difficulty:
easy
Difficulty
Preparation:
4 h. 50 min.
Preparation
ready in 5 h. 5 min.
Ready in
Ingredients
for
4
- Ingredients
- ¼ cup butter
- 5 slices Bread
- ⅔ cup mixed Dried Fruit (sultanas, raisins, etc.)
- 3 Tbsps light brown sugar
- 1 tsp ground cinnamon
- 1 tsp Apple pie spice
- 2 large eggs
- ¼ cup caster sugar (superfine)
- 1.333 cups milk
- ⅔ cup cream (40% fat)
Product recommendation
Normal Cooking: Follow the recipe to the end of step 6. Place the dish in a roasting tin and pour in hot water to come 2.5cm (1 inch) up the sides of the dish. Bake for 30-40 minutes 180C| 350F |gas 4 until risen and golden.
Preparation steps
1.
Preheat the slow cooker if necessary – see manufacturer’s instructions. Butter a 1.2 l round baking dish that will fit into the slow cooker pot.
2.
Spread the butter over the bread slices and cut into fingers or triangles. Place a layer of bread in the baking dish.
3.
Sprinkle with some of the fruits, sugar and spices. Repeat the layers until all the bread is used up, ending with a layer of bread.
4.
Whisk the eggs and superfine (caster) sugar in a bowl.
5.
Heat the milk and cream in a pan to boiling point and immediately remove from the heat. Gradually pour the milk mixture into the eggs stirring constantly.
6.
Pour over the bread in the baking dish and leave to stand for 15 minutes.
7.
Cover the dish with foil and place in the slow cooker pot. Pour in hot water to come halfway up the sides of the dish. Cover the slow cooker with the lid and cook on low for 4 - 4 1/2 hours until the custard has set.
8.
Serve hot or warm with cream.
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