Dessert for one · No. 503
Bread and Butter Pudding for One
The last bread roll from the bag, an egg and a splash of milk. A proper pudding in a ramekin.
Per portion
390kcal
14 gProtein
47 gCarbs
16 gFat
Calories from protein 14%, carbs 48%, fat 38%. Estimated from the ingredients.
Roughly £0.90 a portion.
Veg
Method
- 1
Heat the oven to 180°C (fan 160°C). Slice the roll thinly and butter the slices.
- 2
Layer them in a small ovenproof dish or large ramekin, scattering the sultanas between the layers.
- 3
Whisk the egg, milk and sugar together, pour it over the bread and press the slices down. Leave for 10 minutes to soak.
- 4
Grate over the nutmeg and bake for 20–25 minutes, until puffed, golden and just set in the middle.
Cook's notes
- Sizes. Vegetables, fruit and eggs are medium unless the recipe says otherwise. A tin is a standard 400g tin.
- Dairy. Salted or unsalted butter both work; with salted, go easy on any extra salt. Use full-fat soured cream, crème fraîche and yoghurt in anything hot, as low-fat versions split.
- Stock. A cube or pot made up as the packet says. Cubes are salty, so taste before adding more salt.
- Heat. Medium means a gentle sizzle, not spitting. High means the oil shimmers before the food goes in. A simmer is a few lazy bubbles, not a rolling boil. Leave the lid off unless the recipe says to cover.
- Pans. A small saucepan is about 16cm and a frying pan about 24cm. Sauces reduce faster in a wider pan, so go by how it looks rather than the clock.
- Doneness. Chicken and turkey should reach 75°C in the thickest part, pork 65 to 70°C, and beef steak 55°C for medium-rare. Rest steaks and chops for a few minutes before slicing.
- Finishing. Taste before serving. Most dishes want a pinch more salt, and a squeeze of lemon or a splash of vinegar lifts anything rich.
- Leftovers. Cool quickly, cover and keep in the fridge for up to 2 days, then reheat until piping hot. Cooked rice keeps for 1 day and should only be reheated once.
solosupper.co.uk/recipes/bread-and-butter-pudding-for-one/
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