Bread and Butter Puddings.
June 1st, 2010
These little personal puddings are a tasty winter treat heated up and served with ice cream or in summer eaten cold out of the fridge.
Makes six individual puddings.
Ingredients.
- 1 cup of soy milk
- 2 teaspoons custard powder
- 2 teaspoons corn flour
- 2 tablespoons sugar
- 1/2 teaspoon vanilla essence (optional)
- 12 slices of white bread (stale or fresh I don't think it really matters)
- Dairy free margarine (optional)
- Apricot jam or marmalade (optional)
Method.
\Heat the oven to 180C / 350F.
Whisk together the soy milk, custard powder, corn flour and sugar in a small saucepan. Stir constantly over a medium heat for 2-3 minutes until the mixture has thickened to the consistency of thick cream. Set aside.
Grease a muffin tin. Cut the bread into circles – 3 pieces for each pudding.
Take one circle of bread and butter it on both sides. Dip the bread in the custard and put in one muffin cup. Sprinkle some currants on top, and then a teaspoon of the custard. Repeat for another slice. Butter the top slice, dip one side in custard and squash on top of the other two slices. Repeat for the remaining 5 puddings.
Bake in the oven for 15 minutes. Remove the puddings with a spoon and sit upside down. Spread the tops with a little jam or marmalade. Eat!