About this recipe:A Scottish twist on a traditional bread pudding recipe. Make in individual ramekins for an impressive dinner party presentation, and try using brioche or pannetone instead of plain bread to make it extra special.
1 300g loaf day-old bread, torn into small pieces
100g caster sugar
125g butter, melted
3 eggs, beaten
2 teaspoons vanilla extract
300g dark brown soft sugar
8 tablespoons golden syrup
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Method Prep:10min › Cook:1hr › Ready in:1hr10min
Preheat oven to 180 C / Gas mark 4. Butter a 23x33cm (9x13 in) baking dish.
In a large bowl, combine bread, milk, sugar, butter, eggs and vanilla; mixture should be the consistency of porridge. Pour into prepared dish.
In a saucepan, bring the brown sugar, golden syrup and water to the boil. Boil, stirring constantly, for 1 minute. Carefully pour the hot syrup mixture over the bread mixture.
Bake in preheated oven 1 hour, until nearly set. (It should wiggle as much as a 'well endowed' thigh.) Serve warm or cold.
This was not the best thing I have ever made, it tasted like sweet scrambled eggs, I think the amount of water must have been wrong as it was very watery under the egg and panattone cake. It was fluffy at the top though and smelt great just tasted horrid. - 01 Jan 2013