Filling and warming, this delicious pudding will leave any stomach satisfied during the colder months with the addition of Loseley Summer Meadow Butter, the naturally spreadable 100% pure butter with no additives.
Loseley Summer Meadow Butter 25-50g (1-2oz)
Sliced white bread 8 slices, crusts removed
Raisins or sultanas 3-4 tbsp
Double Cream 284ml carton
Milk 300ml (1/2 pint)
Caster sugar 4 tbsp
Ground mixed spice 2 tsp
Lightly butter a medium-sized freezer and ovenproof dish with Loseley Summer Meadow Butter. Then spread the Loseley Summer Meadow Butter over one side of each of the slices of bread, and cut each slice into four triangles. Arrange the slices, butter-side up, in the dish. Scatter with the raisins or sultanas, lifting some of the pieces of bread slightly so the fruit goes under them.
Lightly whisk together the cream, milk, eggs, sugar and spice and pour over the bread. If freezing (see Cook’s tip, below), tightly cover the dish with cling film.
To cook, preheat the oven to 160°C/325°F/Gas 3. Bake in the centre of the oven for 1 – 1 ¼ hours, or until it is light golden and feels firm when lightly pressed in the centre. Take care not to cook for too long or the custard will curdle. Serve immediately, as it will sink down once it is out of the oven.
5 minutes preparation time
1 ¼ hours cooking time
748 Kcal per portion
53g fat per portion of which
28g is saturated
Suitable for vegetarians + freezing
To freeze, prepare to end of step 2 and freeze for up to 1 month. Thaw in the fridge overnight, remove cling film and bake.
Loseley Summer Meadow Butter is packed in a 250g tub and costs £1.39p.
Loseley Chilled Foods are available from the chilled cabinet of local independent grocers, Morrisons and Waitrose. Visit www.loseley.com for more information.