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Get a taste of Lincolnshire with this tasty dessert from Ashley Tyrrell in Skegness
Here is everything you need to make a Lincolnshire plum bread and butter pudding.
Ingredients:
- 2 oz Butter
- 2 oz Sugar
- 3 Slices of plum bread cut into 1cm cubes
- 8 oz Sultanas
- 4 eggs
- 2pt milk
- Fresh Clotted Cream (1 dessert spoon for each pudding)
- Icing Sugar and mint to garnish
How to make it:
Coat the inside of the ramekins with a thin layer of butter
Pour in the sugar and shake slightly until the all butter is coated by the sugar. Transfer any remaining sugar into the next ramekin and repeat. Any sugar that remains after the last one just keep to one side.
Cover the bottom of the ramekins with a layer of sultanas and then a layer of cubed bread. Repeat this, finishing with a layer of sultanas.
Whisk together the eggs (1 per ramekin) and milk (1/2 the egg quantity) until frothy.
Slowly pour the egg/milk liquid into the ramekins up to the top pressing down slightly on the sultanas so that they are all covered.
Place all ramekins in a bain marie of 1" water and in the oven for 1 hr in a pre heated medium oven. (gas 3/150)7.
To turn out, hold the remekin with a dry cloth and using a small knife ease the pudding away from the side of the dish. Turnout upside down onto a plate and serve hot with clotted cream and a slight dusting of icing sugar.
You can use brown bread if you don't have access to white bread
