It’s all GOOEY! – JD, 4
While chatting on Twitter the other day, the wonderful Pippa of A Mother’s Ramblings said that Soreen is great in bread and butter pudding. Now that’s a claim that simply begs to be tried, so here’s my take on it. Serves four.
- 400ml of milk
- 1/2 tbsp vanilla extract
- 4 free-range egg yolks
- 70g caster sugar
- 3-4 tbsp of softened, salted butter
- 12 slices of Soreen Toastie Loaf (one and a bit packets)
- 40g sultanas
- 4 tbsp runny honey
- A square tin, 23cm x 23cm x 4cm (9 inch x 9 inch x 1.75 inch)
- Pre-heat the oven to 180C (160C fan assisted)
- In a saucepan, bring the milk and vanilla extract to the boil and take off the heat
- In a large, heat resistant bowl, whisk together the egg yolks and sugar together until they thicken and turn very pale
- Check the milk is just cool enough to touch, then pour over the egg mix, stirring as you go, then pour the lot back into the saucepan
- Stir over on a medium heat until coats the back of a spoon and leaves a trail if you run your finger through it – DO NOT let it boil!
- Butter the Soreen and use the remaining butter to grease the loaf tin
- Put four pieces of Soreen, butter side up, in the bottom of the square tin
- Sprinkle with a third of the sultanas
- Repeat until all the Soreen is layered up but save the last layer of sultanas for now
- Pour the custard into the tin, leaving the top row peeping through (save any spare custard)
- Sprinkle on the remaining sultanas
- Bake for 20-25 minutes, until almost all the custard has been absorbed into the Soreen
- To serve, lift out a quarter stack and put on a serving plate, then drizzle all over with a tablespoon of honey
I like it just like that – gooey, chewy, sweet and sticky. But if you want, you could pour over any remaining custard, or serve with ice cold ice cream.
Disclosure: I am being sponsored to spread the word about the yumminess that is Soreen. All posts are 100% honest.