Individual Bread-and-butter Pudding
The traditional recipe for this age-old favourite can be adapted for one person. With the quantities below it works best in a 4 inch (10 cm) diameter ramekin dish.
|2 slices of bread from a small loaf|
|½ oz (10 g) butter|
|1 level teaspoon chopped candied peel|
|¾ oz (20 g) currants|
|2½ fl oz (60 ml) milk|
|2 tablespoons double cream|
|¾ oz (20 g) caster sugar|
|¼ level teaspoon lemon zest|
|1 small egg|
|freshly grated nutmeg|
|Pre-heat the oven to gas mark 4, 350°F (180°C).|
|Oven temperatures and Conversions|
|Click here for information|
|You will also need a 4 inch (10 cm) diameter ramekin.|
First butter the inside of the ramekin, smearing the butter on with kitchen paper. Then slice the bread – not too thickly – and butter the slices, leaving the crusts on. Now you will have to trim the slices of bread to fit into the ramekin, so do this with half of it to make one layer of buttered bread over the base of the dish. Sprinkle the candied peel and half the currants over this layer, then trim the rest of the bread to form another layer on top. Sprinkle the rest of the currants on top. Next, in a glass measuring jug, measure out the milk and stir in the cream, followed by the sugar and lemon rind. Now whisk the egg, first on its own and then into the milk mixture. Pour the whole lot over the bread, then sprinkle over some freshly grated nutmeg. Bake in the oven for 35 minutes, until the top is golden-brown. In this size dish the pudding will rise up almost alarmingly, but don't worry, as it cools it will settle back into the dish.
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