Bread & Butter pudding with walnut brittle
- 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:
Mix the milk, cream, sugar, custard powder, syrup, vanilla and eggs together.
Pour over the sliced fruit bread that has been placed into bowl and allow the bread to soak up the liquid (approx.15 minutes).
Pour into prepared baking tray, sprinkle with brown sugar and bake at 180°C until set.
Allow the pudding to cool completely before cutting into desired portions.
- 250g Caster Sugar
- 200g Anchor Unsalted Butter
- 80g Glucose Syrup
- 5g Flakey Sea Salt
- 320g Walnuts
You will need:
Place the butter, salt, sugar & glucose into the pot.
Cook over a low heat, stirring gently until the mixture is smooth - then stir in the chopped walnuts.
Spread onto a silicon sheet and Bake at 180°C for approximately 10-12 minutes or until caramelised.
Allow to cool before crushing into small textured pieces and store in an air-tight container.
Cut the cooked and chilled bread pudding into desired portions
Pipe some whipping cream on top and sprinkle walnut brittle.
Included in this recipe
Anchor™ UHT Full Cream Milk
Anchor™ UHT milk has been ultra-heat treated so it has an extra-long shelf life. With the full-bodied taste of fresh milk, it’s also a source of protein to help maintain muscles* and is packed with calcium to help build strong bones*. And because it’s able to be stored in the cupboard before opening, it’s a handy back-up for those surprise visitors or impromptu baking sessions.
Salted Toffee & Chocolate Baked Cheesecake
This is truly an indulgent way to finish a meal – the balance of caramel, chocolate, and the smoothness of the cream cheese is a real treat. Try adding some poached pears to this dish for a great autumnal touch.