Lime and Cranberry Bread and Butter Pudding is a modern British recipe for a twist on the traditional bread and butter pudding, where the bread is coated in lime curd and cranberries and cooked in the custard and which excellent dessert for Thanksgiving or Christmas. The full recipe is presented here and I hope you enjoy this classic British version of: Lime and Cranberry Bread and Butter Pudding.
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Ingredients:
300ml whole milk
300ml double cream
pinch of salt
3 large eggs
100g light brown sugar
40g unsalted butter, softened
6 soft white bread rolls, sliced
12 tbsp lime curd
100g fresh cranberries
50g dried cranberries
4 tbsp rum
8 tbsp redcurrant jelly
Method:
Heat the milk and cream in separate pans until just boiling then take off the heat. Beat together the eggs, salt and sugar in a heat-proof bowl. Pour a little of the milk over the eggs to temper then beat in the remaining milk and the cream until smooth.
Butter the slices of bread then spread the lime curd on both sides of the bread. Use the bread to cover the base of a greased oven-proof dish, ensuring that the edges of the bread are slightly overlapped. Sprinkle over some of the fresh and dried cranberries then drizzle over half the rum. Add a second layer of bread then scatter over the remaining cranberries and drizzle over the remaining rum.
our over the egg and cream custard then cover with clingfilm and set aside to soak for 60 minutes.
Remove the clingfilm then sit the baking dish in a roasting tin. Pour boiling water into the roasting tin so that it comes a third of the way up the baking dish. Transfer to an oven pre-heated to 180°C and bake for about 45 minutes, or until the custard has set and the top of the pudding is golden brown (check the pudding occasionally after about 20 minutes to push the cranberries down into the custard as it sets (this prevents them from burning.
When done, remove the pudding from the oven and set aside to cool for about 6 minutes. In the meantime, combine the redcurrant jelly in a small pan with 2 tbsp water. Heat gently until the jelly has melted then use to brush all over the top of the pudding. Set aside to cool for 5 minutes more then serve with cream or custard.
