Fruit Soda Bread and Butter Pudding
A tradtional custard dessert with an Irish twist using fruit soda bread
Equipment
- 1 Sharp Knife
- 1 Large mixing bowl or jug
- 1 Whisk
- 1 8 inch baking dish or cake tin
Ingredients
- 150 grams fruit soda bread sliced or cut into chunks
- 90 grams egg yolks about 3
- 60 grams caster sugar
- 1 tsp vanilla paste or extract
- 200 grams cream
- 200 grams milk
- 3-4 tbsp salted caramel sauce optional
Instructions
- Preheat oven to 150°c (300°f) or 140°c (280°f) if fan assisted.
- Slice the fruit soda bread into slices or chunks and place into the baking dish or cake tin.
- In a mixing bowl or jug, add the egg yolks, sugar and vanilla and whisk together until combined.
- Add the cream and milk to the yolks and whisk again until everything has combined.
- Pour the egg mix over the fruit soda bread. Leave for 5 minutes while the custard soaks into the bread.
- Push down and pieces of bread that are uncovered by the custard and bake in the preheated oven for 40-60 minutes.
- To check if it's done, gently push down a piece of bread in the middle, if custard that is still completely liquid rises to the top, it needs a little longer.
- Once baked, allow to cool slightly.
- Drizzle some salted caramel sauce on top of the bread and butter pudding and serve or add some sauce to each serving individually.
- To store leftovers, allow the pudding to cool completely before transferring to an airtight container or tightly wrap the dish in cling film. Store in the fridge for up to 3 days.
Notes
The calorie information is an estimate provided as a courtesy based off the website https://caloriecontrol.org/healthy-weight-tool-kit/food-calorie-calculator/. It will differ depending on the specific brands and ingredients that you use.