BnB pudding
This delicious and easy version of the classic Bread and Butter pudding is based around slices of any loaf cake like a Madeira cake, Quatre-quarts, Panqué or Pound cake (probably not available from a pound shop).
Cost per student: 50p (€0.56)
Preparation time: 10 minutes. Cooking time: 40 minutes
Ingredients (serves 3-4)
275g Madeira cake
A handful (100g) of currants or raisins
Knob of butter
300ml (half a pint) of milk
1 tablespoon of brown sugar
Equipment
Ovenproof dish – high-sided if possible
1. Heat oven to 180°C/350°F
2. Rub butter on inside of oven dish
3. Cut the cake into 1cm-thick slices and form a layer on the bottom of oven dish, making sure the slices touch the sides.
4. Scatter 10-20 raisins over the cake slices.
5. Add another layer of cake and scatter on more raisins.
6. Repeat layers until the cake reaches the top of the dish.
7. Slowly pour the milk on top of the pudding until it reaches two-thirds up the dish. You may need to add more milk if the loaf is large.
8. Sprinkle sugar on the top and put in oven for 40 minutes.
9. Serve on its own, with cream or Crème Anglaise.
Recipe by Edison, Nice