Damson Bread and Butter Pudding

damson bread and butter pudding

  

Ingredients

  • 200g butter
  • 1 thin sliced white loaf, crusts removed
  • at least 200g Demerara Sugar
  • 150g damsons uncooked
  • 3 whole eggs
  • 3 egg yolks
  • 1 vanilla pod, seeds only
  • 100g caster sugar
  • 500mls double cream

Method

  1. Butter each slice of bread on both sides and cut them into traingles.
  2. Grease and sugar a 12" x 8" ovenproof dish, then layer with the bread, sugar, damsons, bread, sugar, damsons etc. until everything is used up.
  3. Fisnish with an extra sprninkling of sugar.
  4. Beat the eggs, egg yolks, vanilla and caster sugar in a bowl.
  5. Heat the cream to scalding point (not boiling) and pour over the eggy mixture and stir.
  6. Pour over the pudding and leave to stand for 30 mins.
  7. Preheat the oven to 180C / Gas Mark 4.
  8. Place the pudding dish in a bain-marie and cook for 40 mins until the custard sests.
  9. Serve with pouring cream.
Although the recipe says cut the crusts of the bread I tend to leave them on pushing the crust part down into the liquid.  Also I have never u;sed a bain marie and it was always turned out really good.  I also tend to add a few raisins and I usually part cook the Damsons.