Bread and Butter Pudding

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PREP TIME 20-30 minutes
COOK TIME 45 minutes
SERVES 8-10

INGREDIENTS

1 loaf fruit sourdough, (few days old)
1 cup raw/brown sugar
2 whole eggs
2 egg yolks
250ml Ashgrove cream
250g Meander Valley crème fraiche
1 tsp allspice
1 tsp cinnamon
Pinch of Tasman sea salt
Zest of 1 lemon
30g Ashgrove butter
2 tbsp demerara sugar

To serve;
3 rhubarb stalks, cut in bite size batons
1 bunch of grapes, removed from stalk
Micro herbs, to garnish

METHOD

Step 1
Preheat oven 140 degrees celsius. Cut sourdough into batons and add to a food processor. Blitz in food processor until the sourdough is in small chunks.

Step 2
To make the custard, add raw sugar, whole eggs and egg yolks to a bowl and mix together. Add whole cream, crème fraiche, spices, a pinch of salt and lemon zest and combine. Add fruit sourdough in with the custard mix and stir in until the sourdough has a nice coating of custard.

Step 3
Add mixture into a small lined roasting tin, sprinkle demerara sugar and crumble butter cubes over the top. Place in the fridge for 15 to 20 minutes.

Step 4
Remove pudding from the fridge and place in the oven for approximately 45 minutes.

Step 5
Meanwhile place rhubarb in a steaming oven or steam on the cooktop for approximately 20 to 30 minutes. Place grapes on a separate tray and place in the oven with the pudding.

Serve with a dollop of crème fraiche, roasted grapes, steamed rhubarb and garnish with fresh micro herbs.