Friday, 26 April 2013

Baileys Bread and Butter Pudding

This is just....mmmmm.... it can't be described using words just sounds, you can make this without the Baileys but you would be really missing out.

Baileys Custard

3 Tbsp Baileys
2 Egg Yolks
75g Castor Sugar
200ml Cream


Chocolate Chips


Butter the bread, I cut off the crusts first for aesthetic purposes but if you would like a more rustic look leave the crust on. Once you have a layer done sprinkle with chocolate chips and repeat the process.

For the Custard: 
  1. Whisk the egg yolks and sugar
  2. Bring the cream to the boil
  3. Cool gently 
  4. Add the cream to the egg yolks and sugar and whisk vigorously
  5. Return to the pot and cook until thickened
  6. Strain.
Then pour the custard over the bread until covered and bake at gas mark 4/180 degrees for 30-40 minutes. If you sprinkle some brown sugar on the top before putting it in the oven it adds a light caramel flavour to the pudding.
Serve then with remaining custard and some whipped creamy - Lovely! 

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