Kelkin Gluten Free Fruity Bread and Butter Pudding

Kelkin Gluten Free Fruity Bread and Butter Pudding

INGREDIENTS:



  1. 450mls of low fat milk.
  2. 55g of dried raisins and sultanas.
  3. 450mls of cream.
  4. 225g of caster sugar.
  5. Grated lemon and orange.
  6. 8 free range egg yolks.
  7. 1 tsp of vanilla extract.
  8. 85g of sugar.
  9. 400g of Kelkin Gluten Free White Bread, heated and cut into 1cm cubes.

METHOD:



  1. Simmer fruits in 300mls of water and 115g of the caster sugar for about 15 minutes. Stir the fruits from time to time. Drain the fruits and keep the liquid.
  2. Place the liquid into a saucepan and make it up to 300mls with water. Add the remaining sugar. Boil the mixture until it turns a deep golden colour and then pour the syrup into the bottom of a 2.25 litre gratin dish.
  3. Whisk the egg yolks and sugar together until pale and frothy, carefully whisk in the milk and cream, then fold in the citrus zests and vanilla extract.
  4. Preheat oven to 190°C. Remove white sliced bread from packaging and wrap in foil.
  5. Place in preheated oven for 5 mins.
  6. Remove from oven and cut into 1 cm cubes.
  7. Mix the cubes of bread and poached fruit together and place over the fruit mix in the gratin dish. Pour over the cream mix and allow it to stand for at least an hour.
  8. Preheat the oven to 180°C. Place the gratin dish in a larger dish with water (a bain-marie) and cook in the oven for about 75 minutes until nicely browned.
  9. Serve with crème fraiche.


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