Rayburn Bread And Butter Pudding

INGREDIENTS

6 tea buns or croissants or Panetone slices
55g (2 oz) butter
75g (3 oz) dried luxury mixed fruit
250ml (½ pint) double cream
250ml (½ pint) milk
55g (2 oz) caster sugar
1 tsp vanilla extract
3 eggs

Decoration

Sifted icing sugar

Method

Cut the buns in half, horizontally and spread thickly with butter, then slice each vertically into three pieces. Arrange the slices overlapping in a buttered2 litreshallow dish. Sprinkle over the dried fruit. Place the cream and milk into a saucepan with the sugar and heat until tepid, stir to dissolve the sugar. Whisk the remaining ingredients together and whisk in the cream mixture, pour over the buns. Allow to soak for at least 30 minutes.

Bake in the centre of the Main Oven at 180ºC (350ºF), Gas Mark 4 for 35-40 minutes, until golden and just set in the middle.

Sprinkle with icing sugar to serve.

Delicious served hot or cold.

Rayburn Bread And Butter Pudding

INGREDIENTS

Method

AGA Australia wishes to acknowledge the Wurundjeri Woi Wurrung and Bunurong peoples of the East Kulin Nations who are the TrADITIONal Custodians of the land on which we work and gather. We pay our respect to elders, both past and present.

AGA Australia wishes to acknowledge the Wurundjeri Woi Wurrung and Bunurong peoples of the East Kulin Nations who are the TrADITIONal Custodians of the land on which we work and gather. We pay our respect to elders, both past and present.