Colins Bread And Butter Pudding Behind Raisins

'Bread and butter pudding is one of my favourite winter puddings. My explanation has a rich, gooey custard laden subsequent to sherry-soaked fruit that bursts in your mouth' - Colin Fassnidge

The ingredient of Colins Bread And Butter Pudding Behind Raisins

• 150g raisins
• 250ml 1 cup pedro ximenez sherry
• 150g unsalted butter at room temperature gain further to grease
• 16 slices day old sourdough bread
• 600ml double cream
• 1 vanilla bean split seeds scraped
• 8 egg yolks
• 430g 2 cups caster sugar
• 60ml 1 4 cup water
• vanilla ice cream to assist

The Instruction of colins bread and butter pudding behind raisins

• place the raisins and sherry in a glass or ceramic bowl set aside for 8 hours or overnight to soak drain reserving the sherry liquid
• go ahead one side of each slice of bread next the butter set aside
• place the cream vanilla seeds and bean into a saucepan heat over high heat until incorporation combination just comes to the boil
• use electric beaters to whisk egg yolks and 1 1u20442 cups of sugar in a heatproof bowl until feeble and creamy gradually demonstrate in hot cream mixture until with ease combine donu2019t rush or the egg may curdle disquiet in half the reserved sherry set aside to cool slightly strain the custard through a sieve into a large jug
• place 4 5 slices of bread in the base of prepared dish to entirely cover sprinkle when a handful of the raisins pinnacle taking into consideration the long lasting bread arranging in overlapping layers pour on top of higher than three quarters of the custard sprinkle taking into consideration remaining raisins gently press the bread slices the length of all along to submerge pour beyond enduring surviving custard set aside for 25 minutes to soak cover like foil bake for 1 hour sever foil bake for a other 20 minutes or until the custard is just set set aside for 20 minutes
• preheat oven to 150c 130c adherent forced grease a 3l 12 cup ovenproof dish
• meanwhile line a baking tray later than baking paper place water and enduring surviving sugar in a small saucepan over medium low heat bring to the boil simmer uncovered for 4 5 minutes or until golden caramel energetic quickly pour over prepared tray set aside to cool completely closure into small pieces and place in a small food processor process until finely crushed
• sprinkle caramel higher than height of pudding use a blowtorch to caramelise support once ice cream and drizzle next the steadfast sherry if desired

Nutritions of Colins Bread And Butter Pudding Behind Raisins

calories: 1084 821 calories
calories: 63 grams fat
calories: 39 grams saturated fat
calories: 120 grams carbohydrates
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calories: 14 grams protein
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