Bread and Butter Pudding Muffins

MAKES 16 MUFFINS

Lunch box staple and after school treat. These never last long in our household and are ideal to cook with little ones. Great for using up stale bread and a portable form of bread and butter pudding. Need we say more?

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INGREDIENTS

3 or 4 slices of white bread

25 g unsalted butter, melted

100ml scoop of mixed dried fruit (sultanas, raisins, currants, dried cranberries, chopped apricots)

100ml single or double cream

100ml milk

1 egg

1 heaped tablespoon golden caster sugar

3 heaped tablespoons flour

½ tsp vanilla extract

½ tsp baking powder

A grating of nutmeg

Demerara sugar to sprinkle on top

Optional: Grated apple

METHOD

1. Line a muffin tray with greaseproof cases. Heat oven to 190˚C.

2. Cut bread into cubes and place in a mixing bowl. Pour over milk and cream and leave to soak in.

3. Add egg to melted butter, vanilla and sugar and mix well with a fork.

4. Stir through bread and cream mixture.

5. Finally, measure flour, baking powder, nutmeg and dried fruit into a small bowl and tip into your bread mixture, stirring well. Add grated apple if using. Add some nutmeg into the mixture, if using.

6. Scoop into muffin cases and sprinkle with a little Demerara sugar.

7. Bake for 15-20 mins until risen and light golden.

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Assemble ingredients, line muffin tray

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Cut bread, pour over milk and cream

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Mix egg, vanilla, sugar and melted butter

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Stir through bread and cream mixture

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Add dried ingredients and apple

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Scoop into muffin cases, top with sugar

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Bake until risen and golden

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Enjoy

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Did you know?

These muffins are full of calcium (good for your bones) and contains very little added sugar because of the natural sweetness of the dried fruit.

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Suggested Equipment:

Apron and clean hands

Mixing bowl

Chopping board

Muffin tray and cases

Knife and fork

Tablespoon and Teaspoon

Measuring Jug

Oven Gloves

Cooling Rack