John Torode's bread & butter pudding
Done badly this can be a stodge-fest, but when made properly, it's crisp and sugary on top, soft and gooey underneath, yet still firm enough to stand proud on a plate. John Torode shows you how to make this everyday classic into something special using the simplest ingredients.
■ Serves 6 Prep 15 mins Cook 30 mins VEGETARIAN
1 Heat the oven to 190C/170C fan/gas 5. Cut each slice of bread diagonally into 2 triangles. Butter a rectangular dish with 50g of the butter and coat with the 2 tbsp sugar. Layer the bread in the dish so each piece overlaps. Sprinkle over the sultanas (1) and tuck in bits of butter between the layers as you go.
2 Whisk the cream, crème fraîche, milk, eggs and 75g sugar. Slice the vanilla pod down the middle and scrape out the seeds. Whisk into the milk and egg mix (2) and pour over the bread (3). Allow to soak for 5 mins, pushing the bread down with a spatula to help absorb the liquid.
3 Bake for about 30 mins, then remove and leave to sit for 15 mins before serving with cream, if you like.
PER SERVING 732 kcals, fat 48g, saturates 27g. carbs 66g, fibre 1g, protein 13g, salt 1.45g
Upside-down pear & ginger cake
Serves 9 ■ Prep 20 mins ■Cook 1 hr 45 mins VEGETARIAN FREEZABLE
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