Thomas Allinson Winifred Pudding
Thomas Allinson Winifred Pudding
Preparation time: 15 minutes
Cooking time: 35-40 minutes
Serves 6-8
Ingredients:
1 slice Allinson wholemeal batch bread, crusts removed
5 tbsp whole milk
85g (3oz) unsalted butter, softened
85g (3oz) caster sugar
2 medium size eggs
Juice of 1 large lemon
1 tsp lemon flavouring or lemon oil
250g (9oz) puff pastry, thawed if frozen
To decorate:
1 tbsp caster sugar
Method:
Preheat the oven to 180ºC/fan oven 160ºC/Gas mark 4.
Lightly butter and flour a 9in (20cm) shallow plate pie dish. Roll out the puff pastry on a lightly floured work surface. Chill until ready to use
Whizz the bread in a food processor to fine crumbs and tip into a bowl. Gently warm the milk and pour over the breadcrumbs and allow to stand for 5minutes until cooled slightly and the breadcrumbs have absorbed the milk
Meanwhile, in a separate bowl, cream the butter and sugar together until they are pale and fluffy. Beat in the eggs one at a time until they are well incorporated.
Beat the breadcrumbs mixture with a fork until it is smooth and then stir into the creamed mixture. Stir in the lemon juice and lemon oil and pour into the prepared pastry case.
Bake for 30 minutes until it has risen and is golden. Remove from the oven and sprinklewith the caster sugar and bake it for a further 5 minutes - this will give the pudding a crunchy top. Serve warm with pouring cream.
To serve cold: Mix together 2 tbsp icing sugar and a little water or freshly squeezed lemon juice to make a smooth icing. Drizzle over the pudding and serve.
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