Bread and Butter Pudding with Blackberries
A special bread and butter pudding this has two layers of blackberry flavour, first spread onto the bread before baking, the second as a sauce to eat with it.
Ingredients
Serves: 8
- 8 slices of white bread
- 50g butter, softened
- blackberry jam, to spread on the bread
- 250g creme fraiche or sour cream
- 5 eggs
- 1/2 cup (90g) caster sugar
- 2 teaspoons orange rind
- 2 1/2 cup (625ml) milk
- Blackberry Sauce
- 1/4 cup (90g) blackberry jam
- 3 tablespoons (60ml) orange juice
Directions
Preparation:10min ›
Cook:45min ›
Ready in:55min
- Preheat oven to 180 degrees C.
- Spread the bread with butter and blackberry jam. Sandwich them and cut into 4 triangles. Put sandwiches in a greased heatproof dish.
- Beat the crème fraiche with eggs, caster sugar and orange rind until become thick. Gradually add milk, then pour on top of bread.
- Bake the pudding for 45 minutes or until set. Ideally cook it in a larger pan quarter filled with hot water; the bain marie method.
- Blackberry Sauce: Mix the jam and orange juice together in a small saucepan. Heat but do not boil. Pour over the pudding before serving, or pour into a jug for people to pour individually into their bowls.
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