ANGLO-INDIAN RECIPE BOOKS by Bridget White

ANGLO-INDIAN RECIPE BOOKS by Bridget White
ANGLO-INDIAN RECIPE BOOKS by Bridget White

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All the recipes and Photographs on this Site are old Family Recipes and tried and tested by the Author. Please feel free to try out these old recipes, and relish them, but desist from copying and using on other sites without the prior permission of Bridget White-Kumar. Any infringement would amount to Plagarism and infringement of Copy Rightpunishable by Law

Sunday, August 27, 2017

BREAD AND CUSTARD PUDDING



BREAD AND CUSTARD PUDDING
This is a very simple Pudding that requires just 7 ingredients and could be done in just 10 minutes. Have it while its still warm or chill it in the fridge for later.
1 litre full cream milk
4 or 5 tablespoons condensed milk
2 tablespoons Custard Powder (Vanilla Flavour) 
4 or 5 Slices of White Bread
1 teaspoon Vanilla Essence
3 teaspoons Jam of your choice (I used Blackberry Jam)
Remove the crusts from the bread and apply the jam liberally on them. Cut each slice into quarters, then lay them in a flat glass dish.
Boil the milk and condensed milk together. Mix the Custard Powder with some cold milk in a cup, then add it to the boiling milk. Add the vanilla essence. Simmer on low heat for a few minutes till the mixture starts thickening.
Remove from heat and pour over the bread. Sprinkle chopped nuts or raisins on top.
Let the Pudding rest for some time then chill in the fridge

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