We’re still getting lots of raspberries – we planted three different types of canes with different fruiting times (and different pruning regimes) and have managed to mix them up. The odd weather this summer may also be messing with fruiting times so I don’t know if these are late summer raspberries or autumn raspberries.We’re also still getting plenty of eggs although the numbers are just starting to drop off.
I didn’t feel like baking another cake but I did want a pudding and all I could find in my books were meringue based and I wanted something easier. I decided to try a raspberry bread and butter pudding. Jon was unconvinced it would work but he had to admit it did. The boys declared it delicious and had seconds. I enjoyed it but I didn’t have time to leave the egg mixture soak before baking and I felt it wasn’t sufficiently egg custardy. I may have needed another egg, less milk and maybe even cream instead of milk. I’ll try again changing quantities a little to see what works best.
- 7 slices of bread cut into quarters
- butter for greasing and buttering bread
- 65g caster sugar
- 200-300g raspberries
- 3 eggs
- 1 tsp vanilla essence
- 350ml milk
- Grease a 1.5 litre casserole with butter
- butter the bread bread and cut into quarters diagonally (you should have little triangles of bread)
- Beat together the eggs, vanilla essence and milk.
- Place a layer of bread on the base of the casserole overlapping bread slightly
- place a third of the raspberries over layer of bread and mash down slightly with a fork, sprinkle apprx 1/3 of the sugar over the bread & raspberries
- Do two more layers of bread, raspberries and sugar
- Pour over egg/milk mixture
- Leave to soak for 1/2hr if possible
- Bake in 180 degree oven for 30 minutes.
Recipe Copyright © PVella 100CookBooks