Chef Jenny Morris’ yummy plummy bread and butter pudding is a delicious autumn twist to a hearty South African favourite.
Recipe By Jenny Morris
10 slices of stale white bread, crusts removed and buttered on both sides
2 heaped Tbsp of strawberry jam
Zest and juice of one lemon
6 large plums stoned and chopped into small pieces
2 large eggs
½ tsp ground cinnamon
2 Tbsp caster sugar
Extra caster sugar for sprinkling
Flaked almonds (optional)
Preheat the oven to 180°C.
Cut the buttered bread into triangles.
Place the jam, lemon zest and juice along with the plums into a saucepan, bring to the boil and remove from the heat.
Arrange half the bread in a baking dish, spoon over the plum mixture and cover with the remaining bread.
Whisk together the milk, cream, eggs cinnamon and caster sugar. Pour it over the bread and let the pudding stand for 30 minutes before baking.
Sprinkle over the caster sugar and almonds if you are using them.
Bake for 30 to 40 minutes, or until the custard has just set and the top is golden brown.
Remove from the oven and dust with icing sugar. Serve warm with whipped cream or great blobs of vanilla ice cream.
Feel inspired by following @juicydelicioussa on Instagram or visit www.juicydelicious.co.za for more tempting stone fruit recipes.