Recipe

 

Courtesy of Warrick Dodds, acclaimed Lancashire chef, we have a beautiful old English pudding made with our fresh Free Range Pennine Eggs. Warrick says, "I use Free Range Pennine Eggs in many of my dishes. Not only are they a very good quality egg but are a superb example of local produce."

 

OLD ENGLISH BREAD AND BUTTER PUDDING SERVED WITH CLOTTED CREAM

Courtesy of Warrick Dodds - Servings 4

 

10 slices of white bread

150ml of milk

150ml of cream

55g melted butter

75g of brown sugar

4g of ground cinnamon

2 Pennine Free Range eggs, beaten

155g of sultanas

2g of ground nutmeg

 

DIRECTIONS

Melt the butter and cut the crusts off the bread. Cut the bread into triangles then dip the bread into the melted butter. Place the bread into 1 1/2 quart baking dish. Boil the cream and milk, then pour over the beaten egg, add the sugar and whisk. Place the sultanas on the bread and around the dish, then pour over the milk, cream and egg mixture, then sprinkle with nutmeg and cinnamon. Bake in a pre-heated oven at 150 degrees Celsius for about 75 minutes until it has set.

 

To serve, melt 200 grams of apricot jam and place on top of the bread and butter pudding. Let set for 10 minutes then serve with a nice spoonful of clotted cream.