How to Cook Perfect Scottish Bread and Butter Pudding

Scottish Bread and Butter Pudding. Save Time and Do Groceries Online Now. Free UK Delivery on Eligible Orders! Check Out Bread Butter On eBay.

Arrange a layer of bread and sprinkle with half of the currants and candied peel. In a large bowl, combine bread, milk, sugar, butter, eggs and vanilla; mixture should be the consistency of porridge. In a saucepan, bring the brown sugar, golden syrup and water to the boil. You can cook Scottish Bread and Butter Pudding using 7 ingredients and 10 steps. Here is how you cook that.

Ingredients of Scottish Bread and Butter Pudding

1. You need of Scottish morning rolls, day old, sliced in half.
2. Prepare of unsalted butter, room temperature.
3. Prepare of eggs.
4. Prepare of heavy (double cream) plus extra to serve.
5. You need of milk.
6. You need of white sugar.
7. Prepare of Scottish tablet (a confection made of sugar, butter and sweetened condensed milk, boiled at dangerously high temperatures and cooled to set...plain or vanilla fudge would be its closest alternative).

Spread butter generously on one side of each slice of bread. Line bottom and sides of baking dish with buttered bread. Mix milk, eggs, sugar, salt, raisins, vanilla, cinnamon; pour over bread. Place extra pieces of buttered bread on top, press down to submerge.

Scottish Bread and Butter Pudding instructions

1. Spread each sliced roll with butter, then cut it in half again..
2. Arrange the slices in two lines in an ovenproof dish, they look better if the two lines face in the opposite direction..
   
3. Gently whisk the cream, milk and eggs in a liter jug..
4. Sprinkle the sugar over the sliced rolls, then pour on the custard.
5. Press down gently on the top to get the custard soaking in, then leave to sit for 15 minutes..
6. Heat oven to 190C..
7. Chop the tablet/fudge into half inch cubes (some of it will crumble even smaller, but that's okay).
8. Sprinkle the tablet/fudge over the bread and butter pudding.
9. Bake for 30 minutes, until the top is golden and crisp, and smelling divine!.
10. Serve with extra heavy/double cream (optional).

Split the vanilla pod in half and place in a heavy-based saucepan with the milk, cream, salt and butter. Split the vanilla pod and scrape out the seeds into the mixture and bring to the boil. Cut into triangles and nestle in rows in a large baking dish. Cut the crusts off the bread. Spread each slice with on one side with butter, then cut into triangles.