Bread & butter pudding cooked on the Traeger Pro 22 wood pellet grill
Angela Slater
Daughter of a farmer and market gardener so have always had a connection with the outdoors, whether it was keeping animals or producing fruit, vegetables and cut flowers. Along with my work at Hayes Garden World I also have a smallholding, mainly breeding rare breed pigs. I gained an HND and BSc in Conservation and Environmental Land Management, as a result I am an ardent environmentalist and have a keen interest in environmentally friendly gardening. In my time at Hayes I worked for several years in the Outdoor Plant and Houseplant areas

How To Cook Bread And Butter Pudding On The Traeger Pro 22 Wood Pellet Grill

Cook this scrumptuous, easy bread and butter pudding on any BBQ

Ingredients:

  • 150g raisins and sultanas; mixed
  • 75g caster sugar
  • zest of 1 lemon
  • 1/2teasp mixed spice
  • Thick white bread; crusts removed
  • 100g butter; melted

Custard:

  • 2 large eggs; beaten
  • 200ml double cream
  • 1/4pt milk
  • 2tbsp demerara sugar

 

 

Equipment:

  • ovenproof dish

Combine dried fruit, zest, sugar & spice.

Cut bread into strips or triangles. Dip one side into melted butter & cover bottom of dish, butter side down. Sprinkle with dried fruit mix, cover with another layer of buttered bread and continue layering until dish is full.

Beat together eggs, cream and milk & pour over pudding. Top with sprinkle of Demerara sugar. Can leave to stand for an hour for bread to soak up the custard.

Bake for 30 – 40 minutes on 350F until slightly puffed and top is browned.

Serve with cream or good quality ice-cream.