Bread and Butter Pudding - Revision history

JohnnyTruant at 18:22, 9 November 2008

2008-11-09T18:22:28Z

JohnnyTruant at 18:21, 9 November 2008

2008-11-09T18:21:12Z

JohnnyTruant at 18:18, 9 November 2008

2008-11-09T18:18:50Z

JohnnyTruant at 18:14, 9 November 2008

2008-11-09T18:14:56Z

Mongol at 14:30, 24 July 2008

2008-07-24T14:30:19Z

Jiran: New page: http://stopfuckingposting.com/www.gbsfood.com/1545229/ Category:Recipes_Still_Needed_From_GBSFoods

2008-03-01T22:00:16Z

New page: http://stopfuckingposting.com/www.gbsfood.com/1545229/ Category:Recipes_Still_Needed_From_GBSFoods

New page

http://stopfuckingposting.com/www.gbsfood.com/1545229/

[[Category:Recipes_Still_Needed_From_GBSFoods]]

← Older revision		Revision as of 18:22, 9 November 2008
Line 59:		Line 59:
	Enjoy.		Enjoy.

−	[[Category:~~Dessert~~]][[Category:Bread]]	+	[[Category:Desserts]][[Category:Bread]]

@@ Line 39: / Line 39: @@
 Pour the milk over the first layer to saturate - you do not want the milk level higher than the raisins and sultanas though.
+[[image:Pourmilkbp.jpg]]
 Repeat...
+[[image:Puddingbp.jpg]]
 For the last layer, do not add sultanas or raisins - only the brown sugar again. Milk liberally nad press down slightly (WASH HANDS).
@@ Line 49: / Line 49: @@
 Now, pop into the oven at 180 Celcius (320 Farenheir or 433.16 Kelvin) for approximately 25 minutes.
+[[image:Looksgoodbp.jpg]]
 Now serve with either custard or cream (or on its own). Brandy mixed into the cream gives it a fantastic aftertaste.
@@ Line 55: / Line 55: @@
 Edit - As requested the foodshot (cover your eyes if you are offended by carbohydrates)
+[[image:Enjoybp.jpg]]
 Enjoy.
 [[Category:Dessert]][[Category:Bread]]

@@ Line 18: / Line 18: @@
 Butter your bread on both sides and stack.
+[[image:Breadcutbp.jpg]]
 Now slice the bread carefully, if you use a shitty quality blunt knife you will mash all your bread into a big carbohydrate filled brick.
+[[image:breadinthepanbp.jpg]]
 Now, make a single layer of bread on the bottom of your tin. If you are making a Norfolk variation then you would want to stack it from one end to the other instead of bottom up, however its your choice.
+[[image:breadpanraisinsbp.jpg]]
 On top of each layer put a handfull of raising and a handfull of sultanas. Take one tablespoon of briwn sugar and crumble over the top.
+[[image:Milkpitcherbp.jpg]]
+[[image:Pitcherwhiskbp.jpg]]
 Put the milk into a jug, add the eggs and mix.
+[[image:Morepuddingbp.jpg]]
 Pour the milk over the first layer to saturate - you do not want the milk level higher than the raisins and sultanas though.

@@ Line 1: / Line 1: @@
-http://stopfuckingposting.com/www.gbsfood.com/1545229/
+Recipe originally submitted to [[:Category:Recipes Still Needed From GBSFoods|GBSFood]] by olblue, Submitted here by [[user:JohnnyTruant|JohnnyTruant]]
 I thought I would share one of the easiest puddings in the world to make, I first had it when I used to live near Great Yarmouth in the UK and I have experimenting with different ways of cooking it now for years. It has the filling capacity of Rocco in a convent and is easier to make than an allegation against Tony Blair's integrity. [/satire]
 So, Bread and Butter pudding;
+[[image:ingredientsbp.jpg]]
 Ingredients. You will need cheap brown bread (12 slices), Brown sugar, raisins, sultanas, margarine or butter, 4 eggs and a pint and a half of milk. Use expensive ingredients if you want however I prefer to spend minimum budget on it and spend the remainder on alcohol.
+[[image:Pansbp.jpg]]
 You will also need a mixing jug or bowl, two large tins for the oven and a whisk (or fork).
+[[image:Breadbp.jpg]]
+[[image:Bread2bp.jpg]]
 Butter your bread on both sides and stack.
@@ Line 58: / Line 59: @@
 Enjoy.
-[[Category:Recipes_Still_Needed_From_GBSFoods]]
+[[Category:Dessert]][[Category:Bread]]

← Older revision		Revision as of 14:30, 24 July 2008
Line 1:		Line 1:
	http://stopfuckingposting.com/www.gbsfood.com/1545229/		http://stopfuckingposting.com/www.gbsfood.com/1545229/
		+	I thought I would share one of the easiest puddings in the world to make, I first had it when I used to live near Great Yarmouth in the UK and I have experimenting with different ways of cooking it now for years. It has the filling capacity of Rocco in a convent and is easier to make than an allegation against Tony Blair's integrity. [/satire]
		+
		+	So, Bread and Butter pudding;
		+
		+
		+
		+	Ingredients. You will need cheap brown bread (12 slices), Brown sugar, raisins, sultanas, margarine or butter, 4 eggs and a pint and a half of milk. Use expensive ingredients if you want however I prefer to spend minimum budget on it and spend the remainder on alcohol.
		+
		+
		+
		+	You will also need a mixing jug or bowl, two large tins for the oven and a whisk (or fork).
		+
		+
		+
		+
		+	Butter your bread on both sides and stack.
		+
		+
		+
		+	Now slice the bread carefully, if you use a shitty quality blunt knife you will mash all your bread into a big carbohydrate filled brick.
		+
		+
		+
		+	Now, make a single layer of bread on the bottom of your tin. If you are making a Norfolk variation then you would want to stack it from one end to the other instead of bottom up, however its your choice.
		+
		+
		+
		+	On top of each layer put a handfull of raising and a handfull of sultanas. Take one tablespoon of briwn sugar and crumble over the top.
		+
		+
		+
		+
		+	Put the milk into a jug, add the eggs and mix.
		+
		+
		+
		+	Pour the milk over the first layer to saturate - you do not want the milk level higher than the raisins and sultanas though.
		+
		+
		+
		+	Repeat...
		+
		+
		+
		+	For the last layer, do not add sultanas or raisins - only the brown sugar again. Milk liberally nad press down slightly (WASH HANDS).
		+
		+	Now, pop into the oven at 180 Celcius (320 Farenheir or 433.16 Kelvin) for approximately 25 minutes.
		+
		+
		+
		+	Now serve with either custard or cream (or on its own). Brandy mixed into the cream gives it a fantastic aftertaste.
		+
		+	Edit - As requested the foodshot (cover your eyes if you are offended by carbohydrates)
		+
		+
		+
		+	Enjoy.

	[[Category:Recipes_Still_Needed_From_GBSFoods]]		[[Category:Recipes_Still_Needed_From_GBSFoods]]