Fig bread and butter pudding

fig bread and butter pudding



1.Grease 1.25-litre (5-cup), 16cm round ovenproof dish.
2.To make custard, combine milk, cream, sugar and extract in a medium saucepan. Bring to the boil. Whisk eggs in large bowl, then gradually whisk hot milk mixture into egg mixture.
3.Spread each slice of bread with butter and jam and cut into four triangles. Layer bread, overlapping, in dish. Sprinkle with sultanas, then pour half the custard over bread and stand 2 minutes. Pour remaining custard into dish. Sprinkle with nutmeg and cover tightly with foil.
4.Place steamer basket in 6-litre (24-cup) pressure cooker; add 1½ cups (375ml) water. Place dish on a tea towel; use tea towel to lower dish into basket in cooker. Fold tea towel overhang over top of dish; secure lid of cooker. Bring cooker to low pressure. Reduce heat to stabilise pressure; cook 15 minutes.
5.Release pressure using the quick release method, then remove lid. Remove dish from cooker and stand 5 minutes before serving.

If you have an electric pressure cooker you won’t need to reduce the heat to stabilise pressure,your cooker will automatically stabilise itself. Always check with the manufacturer’s instructions before using.


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