1/3 cup caster sugar
1 cup milk
1 cup cream
1 tsp vanilla paste
8 thick slices fruit loaf (sourdough is ideal)
30g butter, softened
1/2 cup golden caster sugar
Just delicious, easy to make and always a crowd-pleaser; this bread and butter pudding is given extra goodness via generous helpings of Beerenberg Caramelised Fig Jam and tastes even better cold the next day! You could make this as one big pudding if you prefer, but the individual ones are a nice change and make serving much easier.
Preheat oven to 180C and line a 12-cup capacity muffin tin with paper cases. Whisk the eggs, sugar, milk, cream and vanilla together and set aside for a moment.
Spread each slice of fruit loaf with butter then the jam and cut into three long soldiers. Cut these in half. Divide these bread pieces between the muffin cases then pour over the custard mixture, pressing the slices down so each one is fully immersed. Either cover with plastic and leave in the fridge until ready to bake or sprinkle with the golden caster sugar then place in a moderate oven for 25 minutes or until the puddings are just beginning to colour and most of the liquid has been baked into the loaf.