Thursday,25 April, 2019
Current issue | Issue 1352, (13 - 19 July 2017)
Thursday,25 April, 2019
Issue 1352, (13 - 19 July 2017)

Ahram Weekly

Assorted berry pudding

 Assorted berry pudding
Assorted berry pudding

Serves 4-6

3 cups thawed frozen berries(raspberries, blueberries, strawberries)
8 slices of white toast (crust removed)
2 tbsp apricot jam or marmalade (your choice)
2 tbsp fresh orange juice
3/4 cup fine castor sugar
2 extra large eggs
2 cups whole milk
1 cup pouring crea
4 tbsp butter
Dash of salt
1 tsp vanilla essence

Lightly grease a one-litre capacity pie dish with butter.  Spread toast thickly with butter and jam. Tailor half the quantity of bread with a knife to fit base of prepared dish.  Drizzle one tablespoonful of orange juice over bread.  Top with half quantity of prepared berries.  Top with remaining bread and jam; buttered side up.  Drizzle remaining orange juice on top of bread.  Add remaining quantity of berries over bread.  Bring milk to the boil.  Stir in sugar to dissolve and remove away from heat.  Add cream to milk.  In a large bowl, beat eggs adding vanilla and salt.  Beat vigorously, until foamy and frothy.  Pour combined milk, cream and sugar to beaten eggs; while still beating, to incorporate.  Pour milk mixture over berries.  Cover and set aside, allowing bread to absorb the liquid; approximately 30 minutes.  Bake in a preheated oven of 180 degrees C, for 20-30 minutes; or until puffed and golden on top.  Serve warm; plain, with cream or vanilla ice-cream on top of served pudding.  

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