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Bread and butter pudding is an all-time favourite among Britons as it combines sumptuous layers of pillowy sponge with lashings of cream, all while making convenient use of leftovers.<\/p>\n
Princess Diana was rumoured to be an avid fan of the dish, according to the chef of the Royal Family, Darren McGrady. But she particularly enjoyed the cook’s version.<\/p>\n
In an excerpt posted by Today, chef Darren McGrady wrote: \u201cThis pudding was Princess Diana\u2019s all-time favourite, so much as that she once had a royal reporter write, \u2018Darren makes the best bread and butter pudding in the world.’<\/p>\n
“Well, I am not sure it is the best in the world, but it\u2019s up there! The final texture is a cross between a bread pudding and a cr\u00eame brul\u00e9e\u201d.<\/p>\n
Fortunately, the British cook has shared the recipe which puts bread and butter pudding among the princess’ favourite sweet treats. Here it is:<\/p>\n
Don’t miss… <\/strong> \u00bc cup of Amaretto<\/p>\n Three ounces raisins<\/p>\n 12 slices of white bread with crust removed<\/p>\n 1 \u00bd sticks of unsalted butter, melted<\/p>\n Nine egg yolks<\/p>\n Two teaspoons of vanilla paste<\/p>\n \u00be cups of sugar<\/p>\n \u00bd cup of milk<\/p>\n Two cups of heavy cream<\/p>\n Two tablespoons of granulated sugar (to caramelise the dessert)<\/p>\n Three ounces of lightly toasted almonds<\/p>\n Two tablespoons of powdered sugar<\/p>\n One:<\/strong><\/p>\n Place your raisins in a bowl and soak in however much Amaretto you like, before covering up the container with plastic wrap and letting the mixture soak for several hours.<\/p>\n Two:<\/strong><\/p>\n Take four slices of white bread and trim the crusts off. Dice into 1.2-inch squares before spreading them over the bottom of a casserole dish. Take the Amaretto-soaked raisins and pour them over the diced bread.<\/p>\n Three:<\/strong><\/p>\n Cut the remaining eight bread slices diagonally into four triangles per slice. Heat one and a half sticks of unsalted butter in a bowl. Once melted, coat each triangle in butter and roughly place the triangles over the soaked raisins in the casserole dish. The cook\u2019s recommendation is to let the triangles overlap. Pour any remaining butter over the top.<\/p>\n Four: <\/strong><\/p>\n In a large bowl combine the nine egg worlds with the vanilla paste and the granulated sugar. Whisk the ingredients together until the mixture turns into a thick dark yellow batter. \u00a0<\/strong><\/p>\n Five: <\/strong><\/p>\n Bring half a cup of milk and two cups of heavy cream to a boil, and add the boiling liquid to the egg mixture while whisking constantly. Once combined, pour the mixture over the bread in the casserole dish until it reaches the top of the bread. Let it sit for 20 minutes to allow soaking.<\/p>\n Six: <\/strong><\/p>\n Preheat the oven to 350F or 175C. Bake in the oven for 30 to 45 minutes, until the top of the bread becomes golden brown. Make sure the filling has firmed up before removing it from the oven. For the cr\u00eame br\u00fbl\u00e9ee finish, dust sugar over the dish and melt with a blow torch. Enjoy!<\/p>\n
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