Diploma in Advanced Culinary Arts | Baking & Patisserie 386 Notes 1. To multiply the recipe, multiply all ingredients proportionately. Equipment Measuring scale Measuring spoon set Mixing bowls Whisk Rubber Spatula Saucepan Baking Trays Bread Knife White Chopping Board Baking Dish Measuring scale Key Learning Making a warm pudding Yield: 4 – 6 portions Ingredients Method 1. Trim the crust of the bread slices, cut it into smaller pieces and set aside. 2. Boil milk with vanilla extract or pod and sugar 3. Lightly whisk eggs and pour the boiled milk onto it. Whisk until smooth. 4. Arrange the bread slices in a baking dish, sprinkle raisin and por the custard over it. Let it stand to soak. 5. Dot with butter and bake at 150° C for 20 – 25 minutes or until the custard is set. 6. Serve hot or cold. Dust the top with icing sugar. Bread and Butter Pudding / Cabinet Pudding Milk 200 ml Vanilla extract 1 tsp Egg 2 pcs Sugar 25 g Bread 3 slices Raisin (optional) 25 g Butter 15 g Nutmeg 1 pinch
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