Individual Bread and Butter Puddings
Is it cold where you are? It is here. Nuneaton was hit by several inches of snow last night, so the countryside around my village looks like this.
|Left to right: Minnie, Malty, me|
When it’s cold you need something nice, hot and comforting in your tummy, something to warm you from the inside out. May I recommend these individual bread and butter puddings? My dad, who is a bread and butter pudding connoisseur, loves them. They are easy to make (About 45 minutes from start to finish) and utterly scrumptious.
This makes one, but you can easily double or triple it if you need to.
- 2 slices of white bread
- 110ml milk
- 1 small egg (ideally you want half a normal egg)
Pre-heat the oven to 180C. Take a ramekin and either grease it with butter or spray with butter Fry Light. Then butter the bread and cut the crusts off. Cut the remaining bread into small triangles.
Divide the triangles into three piles. Put the bread from one of the piles — this was three little triangles for me — into the ramekin, butter side up. Sprinkle over some currants and some sugar.
Do the same with the second pile of triangles, sprinkling over more currants and more sugar. Top with the final little pile of triangles.
Beat the egg and the milk together. Pour this over the top of the ramekin and put it on a baking tray.
Bake in the oven for 25-30 minutes, until the top is firm and it doesn’t feel spongey. It should look a little bit like this.
Leave to cool for a few minutes, then serve. I added some low-fat custard, just to make it extra comforting.
Mmmmm. And it was gorgeous. There certainly wasn’t much left after ten minutes…