Este pasado fin de semana hizo 'Pudin de pan y mantequilla' - traducido 'Bread and Butter pudding' en Ingles.
Ingredientes:
200 g de pan de molde blanco
50 g de mantequilla ablandada
25 g de sultanas
25 g de mezxla de piel de citricos confitada
600 ml de leche
4 yemas de huevos
75 g de alsucar lustre
1/2 cucharadita de una mezcla de especias dulces molidas
Por Hacer:
1. Engrase una fuente para el horno de 1 - 2 litros de capacidad cortelas
2. Elimine la corteza de las rebanadas de pan, untelas con mantequilla y en cuatros
3. Coloque la mitas de las rebanadas sobre la base de la fuente. Espolvoree con la mitas de las sultanas y de la piel de citricos.
4. Cubralo con el resto de las rebanadas de pan, y despues espolovree con la otra mitad de la fruta.
5. Para hacer las natillas, caliente la leche en un cazo hasta que casi hierva. Bata las yemas con el alzucar en un bol y viertalo en cazo. Mezcle bien.
6. Pase la crema por un colador y viertala sobre la preparacion de pan y fruta confitada.
7. Dejelo reposar durante 30 minutos y luego espolvoreelo con la mezcla de especias.
8. Ponga la guente dentro de una bandeja para asados medio llena de agua caliente.
9. Cueza el pudin el horno precalentado a 200 degrasos durante 40-45 minuto, o hasta que haya cuajado. Sirvalo caliente.
En Ingles:
Ingredients:
200 g of white bread
50 g butter, softened
25 g sultanas
25 g of candied citrus peel
600 ml of milk4 egg yolks
75 g of powder/icing sugar
1 / 2 teaspoon of fresh ground spice mixture
50 g butter, softened
25 g sultanas
25 g of candied citrus peel
600 ml of milk4 egg yolks
75 g of powder/icing sugar
1 / 2 teaspoon of fresh ground spice mixture
To make:
1. Grease a baking dish for 1 to 2 liters capacity.
2. Remove the crust from the bread slices, then spread with butter and four
3. Place the slices in the bottom of the pan, then sprinkle with the candied citrus skin.
4. Cover with the remaining bread slices, and then sprinkle with the other half of the fruit.
5. To make the custard, heat the milk in a saucepan until almost boiling. Beat the yolks with the sugar in a bowl and pour into saucepan. Mix well.
6. Pass the cream through a sieve and pour on the preparation of bread and candied fruit.
7. Let stand for 30 minutes and then sprinkle with spice mixture.
8. Place in a roasting tray half filled with hot water (pan in water bath)
9. Bake pudding in preheated oven for 40-45 minutes at 200 degrees, or until fruit is set. Serve hot.
2. Remove the crust from the bread slices, then spread with butter and four
3. Place the slices in the bottom of the pan, then sprinkle with the candied citrus skin.
4. Cover with the remaining bread slices, and then sprinkle with the other half of the fruit.
5. To make the custard, heat the milk in a saucepan until almost boiling. Beat the yolks with the sugar in a bowl and pour into saucepan. Mix well.
6. Pass the cream through a sieve and pour on the preparation of bread and candied fruit.
7. Let stand for 30 minutes and then sprinkle with spice mixture.
8. Place in a roasting tray half filled with hot water (pan in water bath)
9. Bake pudding in preheated oven for 40-45 minutes at 200 degrees, or until fruit is set. Serve hot.
This is what it should have looked like:
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