Chef Jenny Morris’ yummy plummy bread and butter pudding is a delicious autumn twist to a hearty South African favourite.
Recipe By Jenny Morris
Serves 4
Ingredients:
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
350ml milk
125ml cream
2 large eggs
½ tsp ground cinnamon
2 Tbsp caster sugar
Extra caster sugar for sprinkling
Flaked almonds (optional)
Method:
- 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.
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