Cherry & Muffin Butter Pudding.

The other day the voice wanted to make a dessert for some voices when they were visiting. Because of her baby-brain she did not have the correct ingredients for Bread and Butter Pudding, so made this version of it instead. It made me wriggle: lots!


 

CBP1

Cherry & Muffin Butter Pudding

Serves 4

Ingredients:

  • 2 x Plain English muffins (100g in total)
  • Butter for greasing and spreading on muffins
  • 50g glacé cherries, washed.
  • Nutmeg
  • 400ml almond milk
  • 3 x large eggs (only use two eggs, if using cow’s milk)

Method:

  • Preheat oven to 180C/350F/Gas Mark 4
  • Grease a suitable sized dish.
  • Slice the muffins thinly and butter.
  • Layer the muffins and cherries alternately, and sprinkle each layer with nutmeg.
  • Mix egg and milk together and pour over the layers.
  • Sprinkle with nutmeg and leave for 30 mins or until milk has soaked into muffins.
  • Place in pre-heated oven for 30-40 minutes until golden brown on top.
  • Serve warm and if you’re feeling really bad, serve with lashing of cream or custard.

 

I hope you have enjoyed this recipe. If you have a question, please leave a comment in the box below and I will try to help. If you make it, I’d love to know what you thought and please feel free to leave a picture of your creation in the comments box below.

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