Monday, 6 August 2012

Bread and Butter Pudding (eggless and wholemeal)

Bread and Butter Pudding (eggless and wholemeal)
If any of you see me at the end of the billing counter while buying groceries, you will think I am crazy because of the amount of fuss I make about packing. I like to keep things to be refrigerated in a separate bag, freezer items separate if possible and food items that can stay on the counter separate; food to go into cupboard in a bag and any cleaning stuff separate. All this fuss makes unpacking at home easy, especially when I am tired because I just stick things in the fridge and freezer and leave the rest for later. However, my husband usually finds all this a bit too much. I try to keep them in such an order on the conveyer belt while billing. What may help is shopping in the same order but I think that could be a bit too obsessive. Anyway, reason I am telling you this is because I had a big pack of bread that had completely lost its shape as it was kept down in the bag with loads of other stuff on top of it. The bread was so shapeless that there were no takers at home. I had to use as much as possible and also had another cupboard item, custard powder, I am trying to use up. I was fancying bread and butter pudding with a crusty top and pudding like consistency inside. Bread and butter pudding is suppose to be a very traditional British pudding but from what I have seen on the tele (food channels), it needs loads of eggs and butter. If you know me or my way of cooking, you guessed it right, I just cannot dump all those eggs and butter in. It had to be eggless and much low in butter but full of flavours. I also had a small tin of evaporated milk to finish off. Evaporated milk, I believe was used in the past as fresh milk was not always available. When diluted with equal amount of water, evaporated milk can be used in place of fresh milk. If you do not have custard powder, use cornflour and add some vanilla essence.If you like chocolate bread pudding, add some coco powder to the milk. This is really easy to make, specially handy for times when you want to focus on main meal. Here is the recipe...

6-7 slices wholemeal bread (white would do as well)
½ cup sugar (just shy of half cup, add more if you have a sweet tooth)
2 tablespoon custard powder
1 ½ cups milk
2 tablespoon butter
2 tablespoon raisin
2 tablespoon chopped nuts

Put torn pieces of bread in an oven proof dish and pour melted butter over it

Dissolve the custard powder in about quarter cup milk and heat the rest of the milk

Add the custard milk mixture to warm milk and heat until the sauce thickens slightly. Add sugar to this and dissolve the same (you can take it off the flame to mix sugar)

Pour the custard over the bread and using a fork gently mix so the custard gets into every nook and corner. Put the raisins and nuts and mix very gently

Bake at 180degC for 30-35 minutes until top is golden brown and custard is set