Ingredients

Bread

  • Currants
  • Sultanas
  • Raisins
  • Orange peel
  • Butter or margarine
  • Bread slices

Sauce

  • 4 oz butter
  • 6 heaped tablespoons self raising flour
  • 2 level tablespoons caster sugar
  • 2 large eggs, beaten
  • Milk
  • 1 banana, mashed
  • 2 tins custard
  • Dry ginger and nutmeg

Icing

  • Icing sugar
  • Boiling water

Steps

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    Preheat the oven to 150°C.

Method 1
Making the Pudding

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    Mix together currants, sultanas, raisins and orange peels in a bowl.
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    Grease a biscuit tin with butter or margarine.
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    Evenly butter both sides of slices of bread.
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    Place the bread slices along the bottom of the biscuit tin and add currants, sultanas, raisins and orange peel.
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    Add another layer of buttered bread slices and add the currants, sultanas, raisins and orange peel.
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    Continue to layer the bread and dried fruit until the tin is full.

Method 2
Making the Sauce

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    Put the flour and butter in a mixing bowl and rub them together until it becomes a bread crumb like mixture.
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    Make a well in the middle of the mixture.
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    Add the sugar, eggs, milk, mashed banana, custard and a pinch of dry ginger and nutmeg.
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    Mix together well with a wooden spoon until smooth.
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    Pour the mixture over the bread in the tin. Ensure that all the pieces of bread in the tin are soaked completely.
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    Place the pudding in the preheated oven for 35 minutes.
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    Ease the pudding out by using a knife and cutting round the edges of the pudding.
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    Take out the pudding from the tin.
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    Leave the pudding to cool down on a wire rack.

Method 3
Icing and Serving

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    Put icing sugar and a little bit of boiling water in a bowl.
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    Mix until well combined.
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    Leave to cool down and to allow the icing to thicken.
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    Spread the icing over the cooled bread and butter pudding.
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    Decorate with sultanas.
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    Enjoy.

Things You'll Need

  • Wooden spoon
  • Biscuit Tin
  • Bowls
  • Wire Rack
  • Knife - for spreading

Article Info

Categories: Title | Puddings