Thursday, 14 November 2013

Cat Lane Chocolate and Cranberry Teacake Bread and Butter pudding

It so happens we had a couple of Cat Lane Chocolate and Cranberry teacakes in the freezer which needed using up so I thought I'd try a bread and butter pudding with them.

Delia always has some helpful suggestions so I had a quick look and adapted her standard bread and butter pudding recipe as follows:

  • 2 chocolate and cranberry teacakes
  • butter for spreading and for the bowl
  • 8 fl oz milk
  • 2 eggs
  • 2 oz soft brown sugar
  • few drops of vanilla extract
  • fresh nutmeg

  1. Preheat the oven to Gas Mark 4 
  2. Butter a small ovenproof dish
  3. Slice the teacakes into three slices butter and cut each slice in half
  4. Arrange the buttered slices in the dish
  5. Beat the eggs lightly in a glass jug and add the milk, soft brown sugar and vanilla extract
  6. Pour the mixture over the buttered teacakes 
  7. Grate a little fresh nutmeg over the top and sprinkle with a little more sugar - demarara maybe for a bit of crunch..
  8. Put the dish in the oven for 30 - 40 minutes until golden brown on the top.
  9. Serve with cream or ice cream
Mm-mm ! Delicious...