Featured Recipe
Bread & Butter pudding with walnut brittle
Bread Pudding
- 250g Anchor Full Cream Milk
- 250g Anchor Whipping cream
- 130g Caster Sugar
- 10g Custard Powder
- 20g syrup (flavoured if desired)
- 250g Eggs
- 2g Vanilla Paste
- 750g Fruit Bread (Crusts removed)
You will need:
1.
Mix the milk, cream, sugar, custard powder, syrup, vanilla and eggs together.
2.
Pour over the sliced fruit bread that has been placed into bowl and allow the bread to soak up the liquid (approx.15 minutes).
3.
Pour into prepared baking tray, sprinkle with brown sugar and bake at 180°C until set.
4.
Allow the pudding to cool completely before cutting into desired portions.
Walnut Brittle
- 250g Caster Sugar
- 200g Anchor Unsalted Butter
- 80g Glucose Syrup
- 5g Flakey Sea Salt
- 320g Walnuts
You will need:
1.
Place the butter, salt, sugar & glucose into the pot.
2.
Cook over a low heat, stirring gently until the mixture is smooth - then stir in the chopped walnuts.
3.
Spread onto a silicon sheet and Bake at 180°C for approximately 10-12 minutes or until caramelised.
4.
Allow to cool before crushing into small textured pieces and store in an air-tight container.
Assembly:
1.
Cut the cooked and chilled bread pudding into desired portions
2.
Pipe some whipping cream on top and sprinkle walnut brittle.