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Bread and Butter Pudding

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8 ounces milk
8 ounces double cream
pinch of salt
1 teaspoon vanilla
3 eggs
4 ounces sugar
3 soft bread rolls
1 ounce butter
2 tablespoons sultanas; soaked in hot water and drained
1 1/2 tablespoons apricot jam
icing sugar to decorate
pouring cream to serve


Pre-heat oven to 180 C. Bring the milk, cream, salt and vanilla pod just to the boil - Remove from the heat. Beat the eggs and sugar together in a bowl. Stir in the scalded milk and cream mixture. Cut rolls into thin slices and butter one side. Arrange in buttered ovenproof dish, buttered side up. Sprinkle sultanas over the top. Fine strain the milk, cream, eggs, and sugar mixture over the top. Place dish in roasting pan with water half up sides. Cook 30-40 minutes until puffy on top but set. Spoon apricot jam over top and sprinkle with icing sugar. Serve the pudding warm with pouring cream to taste.

Makes 6

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