Monday, 28 June 2010
Sort of Bread and Butter Pudding with Raspberry and Lemon
Left over scotch pancakes, raisin pancakes and/or malt loaf, buttered if you like, but not essential. Enough to line the bottom of a small pie dish, plus another layer.
300ml whole milk
100ml double cream
Juice of half a lemon (grated peel optional)
Pinch of Cinnamon
Ground or shaved nutmeg
Sultana or raisins
Pre-heat oven to 200C
Line the bottom of the pie dish with the pancakes/fruit loaf. Cut to fit, don't worry about gaps. Sprinkle with a half the lemon juice, peel and some cinnamon. Add some raspberries and a few sultanas or raisins. Add second layer, using up the remaining sprinkling ingredients. Cover and set aside.
Whisk up the eggs and sugar in a bowl with some nutmeg (to personal taste, but remember whole shaved nutmeg can be quite strong) until pale and bubbly.
Heat up the milk and cream in a pan and remove from heat just before boiling point. Gentle stir in the egg mix then pour over the pancakes until brim is reached. Throw in a few extra berries if desired and sprinkle a little sugar on to if you want.
Bake for 30 mins or until custard has set and is browning.
Can be served with cream or ice cream
Variations: For extra lemony taste you can use lemon and raisin pancakes or substitute ordinary sugar for lemon sugar.