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 camp oven bread pudding

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PostSubject: camp oven bread pudding   Mon Nov 09, 2009 10:01 am

CAMP OVEN BREAD PUDDING




Ingredients:

8 slices bread

butter

apricot jam

3 eggs

2 tbs sugar

1 tps vanilla essence

2 ½ cups milk




Remove crusts. spread one side of the bread with butter and jam. Cut bread into square quarters.

Carefully layer eight quarters of the bread in each mug.




To make the custard, in a bowl beat the 3 eggs, sugar and vanilla with fork until combined. Add 2 ½ cups of milk to the egg mixture and stir again.




Carefully pour the custard mixture evenly between the four mugs. This can be done ahead of time and it in in fact better to leave them for about 30 minutes for the bread to soak up the custard mixture. It still works fine if you don't have extra time.




Cover each mug with foil and place mugs into the camp oven. Add enough water to the camp oven so it comes about a third of the way up the mugs.




Place the camp oven on a bed of hot coals, the coals shouldn't be too hot as the water in the camp oven just needs to simmer gently to allow the puddings to cook slowly to achieve a velvety smooth custard. You don't need any coals on top of the camp oven either.




Leave to cook for 25-30 mins. After 25 mins lift lid and remove one mug. Lift the foil and check to see if the pudding has set. If it still a little runny give it another five mins, if set, remove the rest of the mugs.




Serve immediately.
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Troyk

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PostSubject: Re: camp oven bread pudding   Tue Nov 24, 2009 9:09 am

Never heard of using apricot jam, normally strawberry.

A few sultanas don't go astray either.

I reckon bread and butter pudding is one of the best puddings you can have, along with rice pudding. [You must be registered and logged in to see this image.]
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