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Blackberry Layered Bread & Butter Pudding<

Blackberry Layered Bread & Butter Pudding

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Background Info:
I always try to use any leftover sliced or unsliced stale bread for a basic Bread & Butter Pudding.

This last winter I handpicked15 lbs of Blackberries which I washed, dried on kitchen roll and froze. I tried this recipe as an experiment, not adding sugar to the fruit as the pudding is sweet enough. It is now a family favourite eaten cold on its own or served warm with custard or ice cream.
No. of Servings:
Preparation time:
Cooking time:
1hr(s) 30min(s)
Cooking Instructions:
Slice and Butter Bread,tear and put into a large mixing bowl. Add the Mixed fruit and spice. Pour in the milk, then stir or mash with a fork to mix and completely break up the bread. Add eggs,sugar and lemon zest (if using). Stir well and leave for 15 mins to soak.

Heat oven to 180C/160C fan/gas 4. Butter and line with greaseproof paper the base of a 20cm non-stick square cake tin. Place half the mixture into the bottom of the tin. Next layer the Blackberries then cover with the rest of Bread mixture. Scatter with demerara sugar.

Bake for 1½ hrs until firm and golden, covering with foil if it starts to brown too much. Turn out of the tin and remove the paper. Cut into squares and serve warm or cold.
500g white bread
500g/1lb oz mixed dried fruit
1 tbsp mixed spice
500ml milk
2 large eggs , beaten
150g sugar
zest 1 lemon (optional)
100g butter
2 tbsp demerara sugar
250g Blackberries
Recommended Wine:
Red : Zinfandel