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How to make Bread and Butter Pudding
A heartwarming dish, served with custard, any children throughout Ireland ate good old fashioned bread and butter pudding for a treat. You should use Irish Butter, sliced pan and granulated sugar – just like your mother did!
8 slices white bread
A good bit of butter
450ml (3/4) pint of full-fat milk
50g (2oz) granulated sugar
50g (2 oz) sultanas
Ground nutmeg or cinnamon
1. Remove the crusts from the bread. Butter each slice on one side only and cut into triangles.
2. Use some of the butter to grease an oven-proof dish. Cover the base of the dish with one layer of bread triangles keeping the buttered side down.
3. Sprinkle some of the sultanas on the bread with a little nutmeg or cinnamon.
4. Repeat with another layer of bread, sultanas and spice, finishing with a layer of bread with the buttered side up.
5. Beat the eggs with the milk and sugar and pour over the bread layers. Let it sit for half an hour so that the bread soaks up the liquid. Bake at 180°C/ 350°F/ Gas 4 for about half an hour or until golden and puffy. Eat on its own straight from the oven.
10 Miscellaneous Food Tips
* To slice meat into thin strips, as for Chinese dishes –
partially freeze and it will slice easily.
* A roast with the bone in will cook faster than a boneless roast –
the bone carries the heat to the inside of the roast quicker.
* For a juicer hamburger add cold water to the beef before grilling
(1/2 cup to 1 pound of meat).
* To keep cauliflower white while cooking –
add a little milk to the water.
* Let raw potatoes stand in cold water for at least half an hour
before frying to improve the crispness of french-fried potatoes.
* Buy mushrooms before they “open.” When stems and caps are attached
snugly, mushrooms are truly fresh.
* Lettuce keeps better if you store in refrigerator without washing
first so that the leaves are dry. Wash the day you are going to use.
* Do not use metal bowls when mixing salads.
Use wooden, glass or china.
* A Perfect Pastry Crust? In your favorite recipe, substitute a
4:1 ratio of lard:butter.
* To make your own corn meal mix: combine 1 cup corn meal, 1 cup
all-purpose flour, 1/2 teaspoon salt, and 4 teaspoons baking
powder. You can store it in a tightly covered container for
up to 6 months.