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Bread and Butter Pudding
by Toby Puttock
Magazine Issue: AUS/NZ Issue Three
Bread and Butter Pudding

Never underestimate the old bread and butter pudding. This dish is a regular at Termini, although Cordell always replaces the bread with croissant. It's addictive, simple and the perfect way to really bloat yourself after a huge meal.

What you need

(serves four)

2 croissants
2 T of sultanas
Strawberry jam
Creme anglaise
50g of butter and extra for greasing the moulds

What to do
Gently break the croissant in half and spread it with butter and strawberry jam. Butter a couple of souffle moulds and break the croissant into pieces that will fit into the moulds. Layer a piece of croissant with a sprinkling of sultanas. Repeat this process until the moulds are full. Finally, pour the creme anglaise over the top. Place the filled moulds on to a baking tray and into the oven at 200 degrees celsius until the tops are browned. Run a small knife around the outside of the moulds to remove the puddings. Serve in a bowl with more warm creme anglaise, or my favourite, vanilla ice-cream.

Cross References:
Risotto Milanese
Pork Shoulder, Porcini and Lemon Farce with Chateau Potatoes

Original Source:
Slow Food

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