Lemon Bread Pudding
|White bread slices||6 Large, crusts removed and very generously buttered|
|Flaked blanched almonds||2 Tablespoon|
|Chopped mixed candied peel||2 Ounce|
|Ground mixed spice/Ground allspice||1⁄4 Teaspoon|
|Finely grated lemon rind||2|
|Soft brown sugar||2 Tablespoon|
|Vanilla essence||1⁄4 Teaspoon|
|Almond essence||1⁄8 Teaspoon|
|Milk||15 Fluid Ounce|
Preheat the oven to fairly hot 375°F (Gas Mark 5, 190°C).
Using the teaspoon of butter, lightly grease a medium sized shallow baking dish.
Cut the bread slices into quarters.
Place a third of the bread quarters, buttered sides up, in the bottom of the prepared baking dish.
Sprinkle over half the flaked almonds, candied peel, mixed spice or allspice, grated lemon rind and brown sugar.
Cover with a second layer of bread quarters.
Sprinkle over the remaining almonds, candied peel, mixed spice or allspice, lemon rind and sugar.
Cover with the remaining bread quarters, buttered sides up.
To make the custard, beat the eggs, vanilla essence and almond essence together in a medium sized mixing bowl.
Set the bowl aside.
In a medium sized saucepan, heat the milk and sugar over moderate heat.
When the sugar has dissolved and the milk is hot, remove the pan from the heat.
Beating constantly, gradually pour the hot milk into the beaten egg mixture.
Pour the custard through a fine wire strainer on to the bread layers in the dish.
Set aside for 15 minutes, or until the bread has absorbed most of the liquid.
Place the dish in the centre of the oven and bake the pudding for 35 to 40 minutes, or until the top is golden and crisp.
Remove the pudding from the oven and serve immediately, straight from the dish.