Bread and butter pudding (puddina)
1 day-old loaf of bread
370 g (1 ⅔ cup) sugar
2 tbsp custard powder
2 tbsp cornflour
35 g (⅓ cup) cocoa
2 eggs, beaten
500 g mixed dried fruit such as sultanas, raisins, currants and chopped peel
250 g almonds
250 g glacé cherries, halved
80 ml whisky, brandy or sherry
Tear the bread into small pieces and soak in cold water for 15 minutes until soft.
Preheat the oven to 200°C. Tip the bread into a colander and squeeze out the excess water using a potato masher. Place the bread in a mixing bowl and stir in the sugar, custard powder, cornflour and cocoa. Add the eggs and mix well. Add the dried fruit, half the almonds and half the glacé cherries. Add vanilla to taste and the whisky, brandy or sherry. Pour into a baking dish and decorate the top with the remaining almonds and cherries. Bake for 45–60 minutes, or until a skewer comes out clean. Serve in slices, warm or at room temperature.
SBS cook’s notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55–60 g, unless specified.
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