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Ingredient
Sourdough bread and butter pudding cupcakes
Introduce
Chef :
Emma-JaneSourdough bread and butter pudding cupcakes
Inspiration struck twice for these yummy little treats.
I was blown away by @cook_13283622 when she made a delicious bread and butter pudding at work this week using leftover sourdough. 💪. Then I visited one of my favourite bristol bakeries on Saturday #oldmarketassemblybakery and tried their sourdough cupcakes. 😍😍 Two inspirations in one week, I just had to try and recreate them 😋
Ingredient
Food ration :
6 servingsCooking time :
30 mins
2 slices
sourdough bread
2
eggs
100 ml
milk
2 tbsp
dark brown sugar
Pinch
cinnamon
Cooking instructions
* Step 1
Line a muffin tin with 6 cupcake cases.
Preheat your oven to 180c
* Step 2
Cut two slices of sourdough and tear into little pieces. Place into your cupcake cases.
* Step 3
Cut apricots into small pieces and place into your 6 cases, pushing them in between the bread.
* Step 4
In a separate bowl beat together your eggs, add milk, a good pinch of cinnamon and sugar*. Mix to combine.
* I used dark brown sugar for this recipe but any kind of sugar will be fine.
* Step 5
Carefully spoon the mixture between for 6 cases. Bake in the oven for 30 minutes.
* Step 6
Allow to cool completely. Enjoy.
* Step 7
Fancy a new twist in a classic bread and butter pudding, try my chocolate and orange marmalade version here:
Note: if there is a photo you can click to enlarge it
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