Tuesday, May 11, 2010
Although one day late , here I am as promised with the recipe for Mango Bread and Butter Pudding.The Mango flavour is just a twist on the classic Bread and Butter Pud which is a favourite in the UK. It's quick to prepare and delicious to taste. I made mine with Brioche rather than ordinary bread because I had some leftover Brioche, but ordinary white bread is fine too. Butter both sides of the bread slice if using plain bread. For Brioche you do not need to butter it as it already has a lot of butter in it. As a variety Croissants can be used too .
8 slices of Brioche/ or plain white bread
2 cups whole milk
handful of raisins
1 cup and a little more mango pulp (use canned or fresh) .If using fresh just blend the pulp to a smooth consistency before using
2/3 tspns sugar (more if using plain bread)
2 tspns vanilla essense
Ground nutmeg to sprinkle on top (optional)
Preheat oven to 175deg C
Mix well together the milk ,eggs, sugar, vanilla, and mango pulp
Grease a baking dish and lay out the first layer of brioche slices. Sprinkle the raisins over the brioche.
Now lay out the second layer of brioche, and make sure all the raisins are covered under this layer, so they don't burn when you bake the pudding.
Pour the custard mixture over the top now making sure to cover all the bread slices thoroughly.
Press down gently so the lower layer also soaks up the custard.
Bake for 25 to 30 mins or until the pudding is golden and puffed up.
Serve with fresh mango slices, warm custard, or cream
P.S. For those of you who haven't yet read the round-up of Mango Moods just scroll down to the next post.