Ice Cold Yogurt Drink Flavoured With Fruit, Vanilla, Condensed Milk Or Just Sugar

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Ice Cold Yogurt Drink Flavoured With Fruit, Vanilla, Condensed Milk Or Just Sugar

Link to my newest and old recipes, click:

https://kitchenbaroness.wordpress.com/

A flavoured yogurt drink is a simple and wonderful way to use up yogurt. It is sweet, icy cold and will quench any thirst.

Help yourself to a yogurt drink. There's Condensed Milk With Vanilla, Strawberry, Mango, Apple and Peach.

When I know I am going to have a particularly spicy meal at an Indian restaurant, I always order their sugar flavoured yogurt drink called Sweet Lassi.  That's the drink in the picture above.

I make sure that the Sweet Lassi is brought to me before my meal. I place it strategically to the front right of me at about 1 o'clock. This allows me swift and easy reach. Only with my drink secured do I then start on my meal. Nothing calms a tongue on fire better than ice cold Sweet Lassi. 

As you have guessed, I am not very good at handling chillies. I am admittedly the chilli wimp when compared to my family and friends who can practically drink up anything with chillies in it without breaking up in a single bead of sweat. I will be the one with sweat dripping down the sides of my face or passed out on the dining room floor.

No strict recipe here, just a ratio of ingredients.

ICE COLD YOGURT DRINK FLAVOURED WITH FRUIT, VANILLA, CONDENSED MILK OR JUST SUGAR

Prep:	5 minutes
Cook:	-
Inactive:	-
Level:	Easy
Serves:	1
Oven Temperature:	-
Can recipe be doubled?	Yes
Make ahead?	If you do not add fruits, it keeps well refrigerated up to 2 days. If you add fruits, drink up straight away.

Just the ingredients Basic yogurt drink: 2/3 cup yogurt 1/3 cup iced water 2 Tablespoons sugar 1/4 cup ice cubes Any of the extras: Vanilla extract, condensed milk, peaches, pears, apples (poached or canned ones actually work well here), mangos, strawberries, raspberries, stay away from acidic fruits.

Ingredients

Basic yogurt drink:

Works on a ratio of 2:1 = yogurt:ice water.

I had 2/3 cup of yogurt in my refrigerator. So my recipe was:

2/3 cup yogurt

1/3 cup iced water

2 Tablespoons sugar

Top up drink with 1/4 cup of ice cubes

Any of the extras:

• 2 Tablespoons condensed milk

This makes the yogurt drink creamier. Skip the sugar or it will be too sweet.

• 1/4 teaspoon vanilla extract

I like vanilla! You should try this at least once!

• ~1/4 cup of soft fruit

For instance: peaches, pears, apples (poached or canned ones actually work well here), raspberries, strawberries, mangoes. Adjust the amount to suit your taste. You might have to add more sugar if the fruits are tart.

• Stay away from acidic fruits

Method

To prepare the basic yogurt drink

Simply, combine all the ingredients (except the ice cubes) into a tall vessel for easy mixing. 

A hand held emersion blender works great here, if not, stir/whisk until sugar dissolves. Decant into tall glass top up with ice cubes, plonk in a straw and sip away.

To add fruits

Add fruits with all the other ingredients (except the ice cubes). You need at least a blender to whizz the fruits up. 

Alternatively purchase bottled fruit purees from the baby section of supermarkets. Whizz/stir/whisk away until everything is nicely blended and top with ice cubes.

Tips

Hard fruits like pears and apples need to be poached/cooked through to soften first before using.

Bottled pureed fruits are a convenient way to add fruits to yogurt drink. They will not taste as good as fresh fruits but are a good alternative. 

You do need to drink up the yogurt straight away though as it tends to thicken with sitting.
WHAT'S COMING UP NEXT?                                                 

Radish sprouts have a surprisingly peppery bite to it. When you whizz that up with some light sour cream you get an instant sauce with a slightly pungent and sourish kick. It goes very well tossed through some spaghetti and topped with smoky salmon and salty soy flavoured Japanese salmon caviar. 

This recipe was featured as a secondary recipe on an earlier post, Egg And Cress Tea Sandwiches. It was part of a series of recipes that I had posted on an English Afternoon Tea Spread.  I had quite a bit of radish sprouts left after the sandwiches and the sauce was a result of that excess. Quite fortunate I was to have the excess!

Thanks to your feedback, for your easy reference, the recipe will now be posted separately.

English Afternoon Tea. 

Top plate: Classic Victoria Sponge Cake, Checkerboard Cookies,
Sweet Milk Scones.
Bottom plate first layer: Egg and Cress, Roast Beef with Beetroot, Crisp Cucumbers.

Bottom plate second layer: Roast Beef with Beetroot, Salmon

with Dill Butter, Ham with Honey Butter.

Masala Tea, Chai Tea, Indian Spiced Milk Tea

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Masala Tea Chai Tea Indian Spiced Milk Tea

Link to my newest and old recipes, click:

https://kitchenbaroness.wordpress.com/

This Indian hot milk tea is spiced with whole cracked cardamons and a pinch of powdered cloves. It is a nice balance of tea, milk, sugar and spices. I like it best served during tea time with some appropriate Indian savoury snacks like vadais or pakoras.

These vadais are delicious. If you were to purchase these locally from a food vendor, a few green chillies will be thrown into the bag as well. The way to eat them is to take a bite of vadai and then a bite of chilli. If things get too spicy, that's when you start sipping the Masala Tea! 

I had posted a recipe for these vadais. I make them not with a traditional water based batter but one that is prawn/seafood stock based. It makes them so much more savoury and tasty. Click here for recipe, Vadai, Gluten Free Savoury Snack.

MASALA TEA, CHAI TEA, INDIAN SPICED MILK TEA        

Prep:	2 minutes
Cook:	5 minutes
Inactive:	5 - 10 minutes
Level:	Easy
Makes:	1 good size cup
Oven Temperature:	-
Can recipe be doubled?	Yes
Make ahead?	Taste best freshly brewed.

Just the ingredients 1 and 1/2 cups water 1 Tablespoon black tea leaves 1/4 cup milk 1 and 1/2 Tablespoons condensed milk 5 cardamon pods Pinch of ground cloves

Ingredients

1 and 1/2 cups water
1 Tablespoon black tea leaves
I like the brand, Taj Mahal which an Indian grocery store will very likely stock.
1/4 cup milk
1 and 1/2 Tablespoons condensed milk
Scrolls down to 'Tips' to find out what you can do with the rest of the condensed milk.
5 cardamon pods
Pinch of ground cloves

Method

Boil water. 

Crack cardamon pods. I use the bottom of one of my heavy base pots. It does a great job. 

When water boils, add tea leaves, milk and condensed milk. 

Watch carefully for it to come back to a boil. If you don't, chances are it will boil over and there will be one big milky mess to clean up.

So once it comes back to a boil, quickly add cracked cardamon pods and ground cloves. 

Turn off heat immediately and remove from stove. If you boil it any longer, the cardamon will lose its core flavour and the beverage will boil over.

Let it steep 5 to 10 minutes. 

Strain and serve. 

Tips

This is what you can do to use up the rest of the condensed milk.

A wonderfully creamy yet light Mexican Inspired Lime and Lemongrass Infused Caramel Flan. It is a good party dessert as it feeds many and although it is very good, you should not eat too big of a slice. It is very sweet.

WHAT'S COMING UP NEXT?                                                 
As I have been requested to separate my 'bonus' recipes from my main recipe posts to make them easier to access, the upcoming recipe would be for one that was featured together with my main recipe post for Dates and Orange Cakes. It's for the refreshingly icy cold yogurt drink, Sweet Lassi. Once you know the basic recipe, you can make a multitude of different flavoured yogurt drinks: peach, vanilla, mango, raspberries, strawberries....

Pineappleade Made From Pineapple Peel & Core

 

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Pineappleade Made From Pineapple Peel And Core

Link to my newest and old recipes, click:

https://kitchenbaroness.wordpress.com/

Many years ago, I read of a novel way of using the peel of pineapples to produce a refreshing drink. I believe the recipe is Jamaican in origin. It is especially good served on hot days or after a heavy meal. 

This recipe first appeared as a side post to a series of posts where I featured an English Tea Spread, inspired after a visit to the The EnglishTea Room at Brown's Hotel in London. The recipe for Pineappleade was posted with the recipe for Ham With Honey Butter Tea Sandwiches. I have been requested to create separate posts for my side recipes so that it can be accessed easily. Great idea.

English Afternoon Tea 

Top plate: Classic Victoria Sponge Cake, Checkerboard Cookies,
Sweet Milk Scones.
Bottom plate first layer: Egg and Cress, Roast Beef with Beetroot, Crisp Cucumbers.

Bottom plate second layer: Roast Beef with Beetroot, Salmon

with Dill Butter, Ham with Honey Butter.

You might think it rather odd to have a recipe for pineappleade filed under English Tea Spread. Yes, it is unusual but I had used a pinch of cloves in my sandwich and the pineappleade recipe was to help use up some of that clove powder that would otherwise be left sitting in your larder for goodness knows how long.

Enjoy the drink, it is a definite thirst quencher!

PINEAPPLEADE MADE FROM PINEAPPLE PEEL & CORE

Prep:	10 minutes
Cook:	5 minutes
Inactive:	24 hours
Level:	Easy
Makes:	~ 4 cups
Oven Temperature:	-
Can recipe be doubled?	Yes
Make ahead?	Keeps well refrigerated up to 5 days.

Just the ingredients Peel & core of 1 pineapple Pinch of cloves 1/2" (1.25cm) cinnamon stick 1/2 cup sugar 1" (2.5cm) ginger 4 cups (1 litre) water

Ingredients

Peel and core of 1 pineapple
Pinch of cloves
1/2" (1.25cm) cinnamon stick
1/2 cup sugar
1" (2.5cm) ginger
4 cups (1 litre) water

Method

You must clean the peel thoroughly with a brush under running water. 

Top and tail pineapple as shown below. 

Remove most of the outer peel and trash that too. 

Reserve whatever remaining pineapple peel and the core that you would normally cut off and trash before you get to the edible part of the fruit. Refer to the picture below.

Add all ingredients into the pot. Bring to the boil, cover and turn off the heat. 

Set aside for 24 hours. I leave mine in the refrigerator. 

Strain and serve. 

The pineappleade can also be reheated for a hot soothing pineapple beverage.

Before eating the pineapple flesh, remember to rub it through with some salt. This cuts down on the acidic burn that you sometimes experience on your tongue after biting into a pineapple. Whether you decide to wash off the salt is up to you. I usually salt just enough to make it tasty and cut down on the burn and I do not rinse the salt off.

Tips

I like eating pineapples on its own. 

Pineapples can also be made to taste better and unusually different once you add other taste elements to it.

Jamie Oliver, the popular chef, does a particularly good bashed up mint and sugar combination that is sprinkled over thinly cut pineapples. 

My grandmother used to eat pineapples served only one way. Get ready for this. 

After cutting the pineapple into 1" (2.5cm) wedges, she would salt them lightly, drizzle over them, a very thick dark caramel sweet soy sauce, sprinkle some coarse sugar both for sweetness and texture and then for heat she would throw in spicy hot red chillies over it. 

Sounds odd but the sweet, salty, spicy and slight sourness from the pineapples makes a well balanced combination of flavours. Bet you Jamie Oliver never thought of that one!

Grandma would approve of this.

WHAT'S COMING UP NEXT?                                                

Another beverage and recipe that uses powdered cloves. Masala Tea/Chai Tea is one of my favourite hot beverage. That recipe is coming up next!

Mixed Berry Coulis

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Mixed Berries Coulis

Link to my newest and old recipes, click:

https://kitchenbaroness.wordpress.com/

Serve sauce with cake, ice cream, pancake, custard, yogurt, cheesecake, over more fruit or just add ice water and drink it up!

You can use either fresh or frozen berries or a combination of both. Choose whatever berries you like and add them in any ratio. Just keep the orange juice, zest and cinnamon stick in the recipe. 

I like it best over Bread and Butter Pudding over homemade Vanilla Sauce. So bad for my waistline but so good for my taste buds! For yummy, Bread and Butter Pudding and Vanilla Sauce recipes, click here. 

MIXED BERRY COULIS FOR ANY DESSERT                   

Prep:	20 minutes
Cook:	5-10 minutes
Inactive:	-
Level:	Easy
Makes:	3 cups
Oven Temperature:	-
Can recipe be doubled?	Yes
Make ahead?	Keeps well refrigerated up to 5 days.

Just the ingredients 5 cups of any combination of soft berries either fresh/ frozen or a combination 1/2 cup orange juice (~ 2 oranges) 1 and 1/2 teaspoons orange zest (~ 2 oranges) 1/2" cinnamon stick OR 1/8 teaspoon cinnamon powder 1/2 cup of sugar A little water (if necessary)

Ingredients

5 cups of any combination of soft berries either fresh/frozen or a combination

I used frozen blueberries, fresh raspberries and strawberries. I have used on a separate occasion, a tiny bit (~3 Tablespoons) of frozen cranberries. It gives a rather nice tartness. If you do add cranberries, add additional sugar to adjust for the tartness.

1/2 cup orange juice (~ 2 oranges)

1 and 1/2 teaspoons orange zest (~ 2 oranges)

1/2" cinnamon stick

OR

1/8 teaspoon cinnamon powder

Do not increase. You want a subtle hint only.

1/2 cup of sugar

Adjust the sugar to suit your taste. The 1/2 cup is a conservative amount. Do not make it overly sweet though or it will taste like liquid jam.

A little water if necessary 

Method

Wash the fresh berries and drain.

No need to defrost frozen berries.

In a pot, add the orange juice, zest, cinnamon stick and sugar. Add the berries over it but hold back 1 cup of a softer fruit. Set that 1 cup aside. I usually choose to hold back blueberries or frozen fruits over fresh fruit. 

Over medium high heat, bring the contents to a simmer and reduce heat to medium and simmer for 5 to 10 minutes or until the fruits are soft. We do not want to cook the fruits too much.

Once you are happy with the taste, add the remaining 1 cup of reserved berries and turn off the heat. Leave the pot on the burner while it cools down.

Adding the remaining 1 cup of berries at this point helps to bring down the temperature of the fruits so that it does not overcook and retains the fresh taste of the berries.

Once the simmered fruits have cooled down sufficiently, remove the cinnamon stick, puree the fruits in a blender or use a hand held blender.

Strain to get a smoother sauce. Better to strain into a measuring jug to make it easier to transfer later into a storage bottle. 

If you think the sauce is too thick, dilute with a little water. 
When completely cooled, decant into storage bottle and refrigerate.

WHAT'S COMING UP NEXT?                                              

It is time to put some of my recipes in order. Some of my posts have bonus recipes. 

I have been requested to separate them so that those bonus recipes will be easier to access. Good idea. Even I have trouble remembering where I had posted my recipe for a refreshing pineappleade. There are quite a few recipes.

In the next few weeks I will be working on tidying things up for your easy reference. 

These recipes (and more) will soon have their own posts:

• Pineappleade

No wastage here. This cool drink is made from pineapple peel and core!

• Chai Tea/Masala Tea

A good Chai/Masala tea is a comforting drink to sip on. I add ground cardamons and a touch of cloves.

• Beetroot Salad With Blue Cheese Capers And Pickled Sweet Onions

I like the combination of flavours in this salad. Salty cheese over earthy roasted beetroots. 20-minute pickled sweet onions and salty tart capers. It is best served with crusty white bread.

Bread And Butter Pudding With Vanilla Sauce

Hi! I'm now working from Wordpress. I've spent a great deal of time editing and reorganising this post on Wordpress and it is so much friendlier to read & follow my recipe from there. Click on this link to take you directly to the recipe:

Bread And Butter Pudding With Vanilla Sauce

Link to my newest and old recipes, click:

https://kitchenbaroness.wordpress.com/

How I love this Bread And Butter Pudding! It is dappled with dried sour sweet cranberries, sultanas, sugar frosted tangerine peel and almonds. Already very good on its own, it is made so much better served with a pool of unctuous Vanilla Sauce. 

I recently embarked on a kulich baking spree. Well, not a spree but on a mission to reproduce the best looking kulich -a tall and sturdy looking Russian Easter bread rich with egg yolks, sugar, fruit, nuts and butter.

The efforts of my maniacal obsession. Click here, to view blog post.

I had seen it over 10 years ago - a centrefold spread in an already then out of print food travelogue on what was still the USSR. 

It was a great picture.   I recall a darkened backdrop. I like to think the photograph was taken in a quiet innermost corner of a huge old church somewhere in Russia. Illuminated by an orbit of candles was a huge dark crusted kulich and a plate of neatly moulded off-white paskha - a home made cheese studded with fruits and nuts similar to cream cheese. I can still see the picture vividly in my mind.

In my quest to replicate the kulich I had seen, I ended up baking 10 kulichi in 2 weeks.

The only sensible thing to do with 10 kulichi (after eating many slices slathered with paskha, butter, labneh, jelly, jam and giving away many loaves to family and friends), was to make bread and butter pudding.

It was a great opportunity to try out as many bread and butter pudding recipes as possible and decide the best way to assemble one myself. 

My reward is finally finding a recipe that delivers a bread and butter pudding that is so satisfying to eat, it is about the only dessert my health conscious diners are quite happy to eat all by themselves without splitting it.

Scroll down to 'Tips' to read what I discovered after all my test bakes. If you love bread and butter pudding, it will be an interesting read.  The recipe below is an adaptation of BBC Food's recipe.

I sometimes serve this with a Mixed Berries Coulis which is a thick sauce made from raspberries, blueberries and strawberries. It is simmered briefly with orange juice and zest with a stick of cinnamon, pureed and strained. The sweet tart sauce accentuates the rich Bread and Butter Pudding. 

This went down really well over the Easter weekend.

The only drawback after all those test bakes is that this recipe does nothing to help you keep your waistline!

BREAD AND BUTTER PUDDING WITH VANILLA SAUCE   

Prep:	20 minutes
Cook:	30-35 minutes
Inactive:	Soaking the bread - 30 minutes
Level:	Moderately easy
Serves:	6
Oven Temperature:	355F (180C)
Can recipe be doubled?	Yes, baked in 2 baking vessels
Make ahead?	Yes, up to 2 days. Warm or bring to room temperature before serving.

Just the ingredients For the bread and butter pudding ~8 thin slices ~(1 lb)(450g) of kulich OR brioche (2oz)(50g) butter plus extra for greasing the baking vessel 1 and 1/2 teaspoons orange zest 3/4 teaspoon nutmeg 1/2 teaspoon cinnamon 1 and 1/2 cups (12 fl oz)(350ml) whole milk 1/4 cup (2 fl oz)(50ml) double/thickened cream 2 eggs 1/2 cup + 1 Tablespoon (4.23oz)(120g) caster sugar 1/2 Tablespoon vanilla essence If you are using brioche (and not kulich) you will need: 3/8 to 1/2 cup (2-2.6oz)(55-75g) mix of dried cranberries, sultanas, Sugar Frosted Tangerine peel 2 Tablespoons slivered almonds For the vanilla sauce 5 egg yolks 1/3 cup sugar 200 ml whipping cream 200 ml whole milk 1 and 1/2 teaspoons vanilla essence

Ingredients

For the bread and butter pudding

~8 thin slices ~(1lb)(450g) of kulich or brioche

Weight before Bread slices are trim of crust. Slice into 3/8" (1cm) thick.

You do need a rich, eggy and buttery bread to make a bread and butter pudding worth eating. White bread just will not do.

My home baked kulich (Russian Easter Bread) is the perfect bread.  It is not only egg and butter rich, it is freckled with the wonderful flavours of cranberries, sultanas, sugar frosted tangerine peels and almonds. If you use it for Bread And Butter Pudding, you would not need to add any additional dried fruits or nuts. 

If you would like to try baking kulich, I have posted my recipe. Half that recipe and bake it in a loaf pan or pat into an oblong and bake for ~30-35 minutes and you won't go wrong. Click, Kulich Russian Easter Bread.

Alternatively, get some good quality brioche. 

(2oz)(50g) butter plus extra for greasing the baking vessel

1oz (25g) for buttering slices and 1oz(25g) for dotting on top of assembled pudding before baking.

1 and 1/2 teaspoons orange zest

3/4 teaspoon nutmeg

1/2 teaspoon cinnamon

1 and 1/2 cups (12 fl oz)(350ml) whole milk 

Do not use skim or low fat milk.

1/4 cup (2 fl oz)(50ml) double/thickened cream

2 eggs

1/2 cup + 1 Tablespoon (4.23oz)(120g) caster sugar

1/2 Tablespoon vanilla essence

If you are using brioche (and not kulich) you will need:

3/8 cup to 1/2 cup (2-2.6oz)(55-75g) mix of dried cranberries, sultanas, Sugar Frosted Tangerine peel

Traditional Chinese Medicine shops always stock these. It comes in the shape of a flattened tangerine. Some local supermarkets do stock them. You should find them in an Asian grocery store. One fruit would give you about 5 Tablespoons of diced tangerine peel.

They are delicious and can be eaten as candy. 

To use, cut into wedges like I did and remove any seeds or hard pith. Sometimes there will be none of these, other times plenty! Then, cut into smaller pieces.

I also use them in my Hot Cross Buns and Kulich - Russian Easter Bread. They are traditionally used to make a soothing hot tea with chrysanthemum flowers in addition to a few other herbs.

2 Tablespoons slivered almonds

For the vanilla sauce

5 egg yolks

1/3 cup sugar

200 ml whipping cream

200 ml whole milk 

Do not use skim or low fat milk.

1 and 1/2 teaspoons vanilla essence

Method

Bread and butter pudding

Grease a 1 litre/2 pint pie dish with butter. An 11" (28cm) glass pie dish works very well.

Cut the crusts off the bread. 

Soften 1oz(25g) of butter and spread one side of each slice of bread with butter.

Arrange an overlapping single layer of bread, buttered-side up in the baking vessel.

If you are using brioche, embed the cranberries, sultanas and nuts evenly between the slices of buttered bread. 

Sprinkle with orange zest, nutmeg and cinnamon. Set aside.

Gently warm the milk and cream in a pot over low heat until you see little bubbles around the circumference. Don't let it boil. Turn off the heat and remove from the burner.

Crack the eggs into a medium size bowl (large enough to hold the cream/milk as you will be adding it in later). Add the sugar and stir with a spoon/spatula until it dissolves.

Take this eggs and sugar mixture to the warmed milk/cream. 

Set the bowl of eggs and sugar mixture securely on your work surface. Put a kitchen towel under it if necessary so that the bowl is secure and does not shift.

Gradually pour the warmed milk/cream into the eggs and sugar mixture, stirring the mix continously as you do so.

Transfer this mix, now almost a custard, back to the pot. 

Take the pot back to the burner and turn heat up to medium. Stir continuously for 5 to 8 minutes until the custard thickens slightly. You must stir or you might over cook the mixture and end up with scramble eggs.

At any point, if you think your sauce is thickening too fast for you to manage, take it off the heat and continue stirring. Put it back on the burner if it needs to thicken further.

To check if the custard is ready, trace a line on the back of the spoon/spatula. You should be able to see a distinct trail mark. A silicon utensil will not leave such a distinct mark. Use metal or wooden spoons to do the trail mark test. 

Remove immediately from the burner. Do not leave custard in the pot or on the burner. It will scramble!

Pour custard over the prepared bread layers, pat it down gently to help bread soak in the sauce.  Leave to stand for at least 30 minutes. I had previously left mine sitting in the refrigerator for 2 hours. 

When you are ready to bake, preheat the oven to 355F (180C).  Oven rack positioned at middle.

Just before baking, dot the remaining 1oz (25g) of butter on top of the bread slices.

Place the baking vessel into the oven and bake for 30-35 minutes or until the custard has set and the top is golden-brown. Test with a skewer or tooth pick. It should come out clean.

Check the pudding half way through the cooking time. If it is browning too much, cover with a sheet of aluminium foil.

Vanilla Custard Sauce

For instructions, please click, Creme Anglaise, Custard Sauce.

Mixed Berries Coulis

Recipe will be featured in my next post. It is an uncomplicated recipe.

Tips

What I have learnt from testing various bread and butter pudding recipes.

• Use an eggy, butter rich, preferably sweet bread such as a brioche or kulich or tsoureki (a Greek Easter Bread, recipe here). White bread will not do. Whole wheat bread is out of the question. It bakes pretty boring and bland puddings.
• Remove bread crusts and slice them thinly, 3/8" (1cm). This helps it to absorb the custard evenly and easily and you can put it in the oven in quicker time.
• Butter the bread slices. Buttering not only provides flavour. It provides moisture to areas of the bread that the custard sauce might not have had the chance to seep into.
• Keep the cream in the recipe and do not replace it with milk. You need that extra fat for richness and it helps to thicken the custard sauce.
• Prepare a custard sauce to soak the bread slices. It helps hold the pudding together and gives a distinctively richer taste and a firm yet moist texture.
• A mix of cream/milk, eggs and sugar that has not been cooked into a custard before it is poured over the bread slices, will bake a pudding that definitely lacks the rich mouthfeel of a custard. The texture of the pudding tends to be soggy and loose.
• Dot the pudding with butter before baking. It keeps the top of the pudding moist as the tops does have a tendency to dry out in the oven.

WHAT'S COMING UP NEXT?                                              
I recommend you have a little jug of my tart yet sweet Mixed Berries Coulis to serve with the Bread And Butter Pudding. It goes really well with the rich pudding.