Bread and Butter Pudding with Tiger Purrr chai
We've taken this classic, cozy dessert and infused it with the warm, spiced flavours of our signature Tiger Purrr chai blend.
Bread and Butter Pudding
Ingredients
Serves 6
12 slices of bread, crust removed
3tb Tiger Purrr Butter (see Tiger Purrr Butter recipe below)
1 cup milk
1 cup cream
3 eggs
½ cup sugar
¼ cup sultanas
¼ cup dates chopped
1tb cinnamon
1tb nutmeg
Method
- Butter bread with Tiger Purrr infused butter then begin to layer the bread one layer at a time into a watertight cake tin. (Approx. 22 x 12 x 8cm)
- Sprinkle each layer with dried fruit and cinnamon.
- Infused milk & cream with 2tb of Tiger Purrr Chai over medium heat. Turn off heat before it boils and steep for 10 minutes.
- Preheat oven 180 °C.
- Beat eggs and sugar in a bowl.
- Strain Tiger Purrr Chai from the milk & cream, squeeze to extract all the flavour.
- Pour the milk slowly into the egg & sugar mixture, whisk to combine.
- Pour the mixture over the bread allowing it to soak into the bread.
- Sprinkle the top layer with nutmeg.
- Place cake tin into a larger dish with lukewarm water. Water should come up to about halfway up the sides of the cake tin.
- Bake for approximately 30 to 40 minutes.
- Use a wooden skewer to check if pudding is ready. If the skewer comes out clean, it is ready.
- Serve hot or cold with your favourite ice cream.
Tiger Purrr Butter
Ingredients
500g unsalted butter
2tb Tiger Purrr
Method
- Add butter and Tiger Purrr to a saucepan and set over low heat.
- Slowly and Gently melt the butter.
- Once the butter reaches 40°C remove from the heat.
- Allow the Tiger Purrr Chai to infuse with the butter for 20 minutes.
- Strain chai from the butter into a container and refrigerate for later use.
