Bread & Butter Pudding
50 g currantsHeat butterscotch schnapps and pour over currants.
40 g butterscotch schnapps
700 g soy & linseed loaf, crust removed
550 g milk
90 g unsalted butter
7 g vanilla extract
1 g cinnamon
5 g orange zest, finely grated
2 g salt
2 eggs
55 g castor sugar
10 g potato starch
10 g cane sugar
Allow to soak for at least half an hour.
Layer bread slices into a round cake pan with currants sprinkled over.
Bring milk to a simmer with butter, vanilla, cinnamon, zest and salt.
Whisk eggs, sugar and potato starch in a bowl.
Temper with a little hot milk then combine with remaining milk.
Pour over sliced bread and allow to soak for half an hour.
Sprinkle cane sugar over the top.
Bake at 180ÂșC for 40 minutes.
Autolysis.. very funny!
ReplyDeleteI was thinking that removing the cream would make it healthier, but who wants a healthy dessert anyway. It's useful to know that you can replace like that though.
ReplyDelete