Slow Cooker Bread And Butter Pudding
A few weeks ago I was having a conversation on Twitter with Chrissie of Mediocre Mum and someone who follows her about recipes for slow cooker bread and butter pudding.I found a few amongst the books I have but I went for this one in the end.The only thing I’ve changed is mixed nuts for pecans as that’s what I had in my cupboard.
As ever I’m linking up to Mediocre Mum’s Slow Cooker Sunday
6 slices of white bread, buttered and crusts removed
25g currants
25g sultanas
25g dried apricots, chopped
15g pecans
2 eggs
50g caster sugar
300ml milk
1. Butter a round dish that fits inside the slow cooker pot. Cut the bread into squares.
2. Place a layer of bread squares on the bottom and sprinkle with currants.Add a second layer of bread squares and sprinkle with sultanas.The final bread layer with apricots and pecans.
3. Beat together the eggs and sugar.Heat the milk until hot but don’t bring it to the boil.Pour it over the sugar and eggs, stirring well so that the sugar dissolves.Strain through a sieve over the pudding, press down carefully with a spoon to make sure the bread soaks up the milk mixture.
4. Cover with aluminum foil and make 2 long ‘straps’ so you can get the pudding out easily after.Put 1/4 pint of water into the bottom of the pot and place the pudding dish into the pot.Replace the lid and cook on LOW for 4-6 hours.
As Kip is allergic to egg and nuts he couldn’t try the slow cooker bread and butter pudding but me the girls really enjoyed it.I would suggest doubling the recipe if you wanted more portions.
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