Stone Fruit Puddings
ready in 55 min.
Preheat the oven to 200°C (180°C in a fan oven), 400°F, gas 6. Butter 4 individual oven-proof dishes and line with sugar.
Soak the bread in the milk.
Beat together 60g butter and the vanilla sugar until thick and creamy. Gradually stir in the egg yolks.
Squeeze the bread gently and add to the butter and egg mixture.
Whisk the egg whites until stiff and slowly add the sugar. Carefully fold the whisked egg whites into the bread mixture. Spoon into the dishes and top with the remaining butter, in flakes.
Bake in the oven for 25-30 minutes until golden brown.
Remove from the oven and serve garnished with cherry jam.