How to Bake Cranberry Bread and Butter Pudding
Serves: 8
Preparation time:
Cooking time: 1 ½ hours
Ingredients needed to make Cranberry Bread and Butter Pudding:
For the lime curd:
- Juice and zest of 8 limes
- 3 eggs, lightly beaten
- 8 oz caster sugar
- 3 oz chilled butter, diced
For the pudding:
- 4-6 white bread rolls, sliced
- 2 oz dried cranberries
- 3 ½ oz fresh cranberries
- 8 tbsp red current jelly
- 3 eggs
- 10 fl oz double cream
- 10 fl oz milk
- 1 oz salted butter, softened
- 4 tbsp rum, (optional)
- 3 ½ oz light brown sugar
- Dash of salt
- 7 fl oz double cream, whisked until it forms soft peaks, for serving
Cooking instructions for Cranberry Bread and Butter Pudding:
- Add all the ingredients for lime curd into a heavy-bottomed saucepan and heat it over slow flame, while stirring continuously, for about 10 minutes or until it becomes thick.
- Pour it into a fine sieve to strain and store the strained mixture into sterilized jars for future use.
- To make the pudding,whisk the cream and milk together in another saucepan and heat it until the mixture starts boiling; turn off the heat and set aside.
- Whisk eggs, along with sugar and a pinch of salt, until the sugar dissolves and it turns into pale-yellow in color.
- Pour the milk-cream mixture into the whisked egg in a steady stream, while you whisk them together with the other hand until they are thoroughly blended.
- Spread the butter across the bread slices, followed by lots of lime curd on their either sides.
- Arrange some of the bread slices, in a single layer, across a pre-greased baking dish, so that they overlap each other slightly and cover the base of the dish.
- Top it up with some of the dried and fresh cranberries, one after another, followed by 2 tbsp of the rum.
- Repeat the layers until all of the bread, rum and cranberries are used up.
- Cover the topmost layer with the egg-milk mixture and keep it aside for an hour to let the latter soak into the breads.
- Meanwhile, warm up your oven to 350 degrees F.
- Place the baking dish on a roasting pan and fill the latter with boiling water so that it stands about half way up the dish.
- Bake the pudding in the oven for about 45 minutes or until it sets and the surface slightly browns.
- Remove from oven and set it aside for about 10 minutes to cool.
- In the meantime, melt the jelly with 2 tbsp water until it forms a smooth sauce.
- Paint the surface of the pudding with this sauce and set aside for another 10 minutes.
- Add a dollop of whipped cream on top and serve.
Image credit: Wikimedia Commons
