Bread pudding

Click on the recipe names to view our delicious recipes!

Sticky Toffee Pudding
Fresh Strawberry Mousse
Date and Walnut Tart
Caramel Fridge Tart
Banana Caramel Tart
Rice Pudding
Hot Cross Bun and Apricot Pudding
Bread Pudding
Summer Pudding
Bakewell Tart
Raspberry Crumble
Lemon & Lime Cheesecake
Pear and Almond Tart
Fresh Berries with Meringue Cream
Berry Chocolate Tart with Pecan Crust
Quince and Apple Crumble
Party Sized Tiramisu
Green Fig Tart with Nuts
Apple Tart with Boiled Condensed Milk
Almond Ricotta and Honey Cheesecake
Strawberry Custard Tartlets Recipe
Lemon Meringue Pie Recipe
Steamed Rhubarb Pudding
Strawberry Cream Buns Recipe
Apple Charlotte Meringue
Creme Caramel Recipe
Chocolate Hazelnut Pudding

Pudding Recipe = Bread pudding

Ingredients:
4 extra-large eggs, separated
125 g castor sugar
Pinch salt
500 ml milk
4 slices bread, crusts removed
410 g pie apples
25 ml castor sugar
1 ml ground cinnamon
45 ml raisins, soaked

Method:
Preheat the oven to 170 ºC . Grease a 27 x 17 cm ovenproof dish. Beat the egg yolks and half the castor sugar together until thick and creamy. Add the salt and milk. Soak the bread slices in the mixture. Arrange the bread in the bottom of the dish. Combine the pie apples, 25 ml castor sugar, cinnamon and raisins. Spoon the apple mixture on top of the bread and pour the remaining milk mixture on top. Bake for 35 minutes or until the egg mixture has set. Beat the egg whites until stiff, adding the remaining castor sugar by the spoonful. Spread the meringue over the hot pudding, ensuring that it reaches to the sides of the dish. Bake for about 10 minutes or until the meringue is golden brown. Serve immediately.