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Bread & Butter Pudding

Wed, 31 July 2019

Bread & Butter Pudding

 

Ingredients

                1 loaf Fruit Soda Bread (see below)

                50g/2oz Butter, softened and extra for greasing

                600ml/1pt Milk

                4 Eggs

                150g/5oz Shamrock Golden Caster Sugar

                100g packet Shamrock Chocolate Chips

Fruit Soda Bread

                450g/1lb Odlums Cream Plain Flour

                1 level teaspoon Odlums Bread Soda

                2 level teaspoons Cream of Tartar

                Good pinch of Salt

                1 tablespoon Shamrock Golden Caster Sugar (optional)

                50g/2oz Butter or Margarine

                50g/2oz Shamrock Sultanas, Raisins or Currents

                300ml/½ pint Milk (approx)

 

 

Method:

 

  1. Preheat oven to 180C/350F/Gas Mark 4. Grease an ovenproof dish with butter.
  2. Slice fruit soda bread into slices and butter each slice.
  3. Whisk the milk, sugar and eggs together in a bowl.
  4. Place a single layer of the bread in the dish, pour ? of the milk mixture over and then sprinkle ? of the chocolate chips on top.
  5. Repeat another layer of the bread, milk mixture and chocolate chips.
  6. Then finish with a final layer of bread, milk mixture and chocolate chips, and bake for 50 minutes in preheated oven until golden brown and crunchy on top.
  7. Serve warm with cream.

 

Fruit Soda Bread

  1. Preheat oven to 200°C/400°F/Gas 6.
  2. Sieve flour, bread soda, cream of tartar and salt into a bowl. Add sugar, if using.
  3. Rub in butter/margarine until mixture resembles breadcrumbs, lifting with fingertips to introduce air to the dough.
  4. Mix in the fruit, then add milk and mix to make a soft dough.
  5. Turn onto a lightly floured board and knead a little.
  6. Turn the smooth side up and shape into a round. Place the dough on a floured tin and cut a cross over the top.
  7. Bake in preheated oven for 40-45 minutes. Bread is baked when it produces a hollow sound when tapped underneath.
  8. Cool on a wire tray. Cover with a tea towel to give a soft crust.

 

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