Traditional Bread Butter Pudding Supervalu Method. soak the sultanas in hot water and irish whiskey for approximately 30 minutes. butter all the slices of bread and cut off the crusts. preheat the oven to 180°c 350°f gas mark 4. layer the bread up in 4 small oven proof dishes or ramekins or one large dish (12 x 8) and scatter the soaked and drained sultanas in with the remaining 2oz. Stir in 30g butter and add the sliced apples, cooking for 3 4 minutes until the apples have softened and slightly caramelized. slice the hot cross buns, and place on a baking tray. place under the grill to toast and allow to cool. spread the remaining butter over the toasted surface of the buns and place in an ovenproof dish.
Bread And Butter Pudding Supervalu Preheat an oven to 170°c (350°f). layer the bread and raisins in a greased 8×8 baking dish. beat together the milk, eggs, sugar, and vanilla until well combined. pour the egg mixture into the baking dish. push the bread down into the egg to help it absorb the egg mixture. Butter slices of bread, cut into triangles and layer them in a pie dish with currants between each layer and on the top. add sugar, vanilla extract and lemon zest to the milk. whisk the eggs well, and stir into the milk. pour the mixture over the bread and butter. if time allows, refrigerate for around two hours before baking. Preheat oven to 180°c 350°f (all oven types) egg mixture: place eggs in a large bowl, whisk briefly. add remaining egg mixture ingredients and whisk. soak bread: add bread and sultanas, briefly mix, then set aside for 3 minutes to allow egg mixture to soak through the bread. Method. grease an ovenproof dish, about 23x28cm 9x11in in size, with butter. spread each slice with on one side with butter, then cut into triangles.
Easter Bread And Butter Pudding Supervalu Preheat oven to 180°c 350°f (all oven types) egg mixture: place eggs in a large bowl, whisk briefly. add remaining egg mixture ingredients and whisk. soak bread: add bread and sultanas, briefly mix, then set aside for 3 minutes to allow egg mixture to soak through the bread. Method. grease an ovenproof dish, about 23x28cm 9x11in in size, with butter. spread each slice with on one side with butter, then cut into triangles. Preheat the oven to 180°c (160°c fan oven) mark 4. lightly grease a 1.1 litre (2 pint) ovenproof dish with a little of the butter. use the rest to spread evenly over the bread then cut each. 1. preheat oven to 160°c (140°c fan forced). grease shallow 2 litre (8 cup) ovenproof dish. 2. to make custard, combine the milk, cream, sugar and extract in a medium saucepan; bring to the boil. whisk the eggs in a large bowl. gradually add the hot milk mixture to the egg mixture while whisking constantly. 3.
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