Fredericka asked about bread pudding recipes...
Blackberry Pudding with a Cinnamon-Dusted Crust
A great way to use up leftover bread.
Serves 6
Preparation time: 25 minutes
Cooking time: 40 minutes
469kcals/26.7g fat/15.3g saturated fat/1g salt/18.7g sugars per serving
Ingredients
25 g golden caster sugar
2 tsp ground cinnamon
450 g blackberries, washed
8 thin-cut slices of day-old, quality white bread
50 g unsalted butter, at room temperature
Grated zest of 1 large lemon
300 ml milk
142 ml pot double cream
2 large eggs, beaten well
25 g demerara sugar
Preheat the oven to 180 C. Mix the caster sugar with 1 teaspoon of
the cinnamon and sprinkle half of this mixture into the base of a
deep 1.5 litre ovenproof dish. Scatter half the blackberries over it.
Spread the bread on one side with the butter and cut each slice into
2 triangles, leaving the crusts on. Arrange half of the bread in
overlapping slices over the blackberries and press down to squash the
fruit slightly. Add the remaining blackberries then sprinkle the rest
of the sugar/cinnamon mixture, along with the lemon zest, over the top.
Add the remaining layer of bread and press down. Use a fork to
lightly whisk together the milk, cream and beaten eggs, then
carefully pour the mixture evenly over the bread.
Mix the remaining cinnamon with the demerara sugar and scatter over
the top. Bake for 40 minutes, or until the crust is golden and crisp
and the fruit is bubbling. Serve with fresh pouring cream.
This can be assembled several hours in advance. Keep covered in the
fridge and sprinkle on the demerara topping just before cooking. Use
450g fresh raspberries or blueberries instead of blackberries. Omit
the cinnamon and add a handful of chopped candied peel.
These quantities are not critical so I'm not bothering to translate
into imperial measures unless you really can't find a conversion chart :-
Mary
(who prefers imperial to metric for cooking)