Oh here in Sydney we've had a little cold-snap this week - and whilst I"m a big fan of winter and rugging up, up until yesterday we've had plenty of sunshine along with the cold - so to me, that's a glorious day. Yesterday the rain started and there I was on my way home from work, in the rain wishing I was inside by the heater and wishing winter away. It's rain and wind that ruins winter, not the cold... for me anyways.
The good news was when I got home there were leftovers of this glorious pudding. It does make a good amount - so enough for a large family and some leftovers. Leftovers of this is good.. mmm leftovers!
12 slices (1 loaf tip-top brand) raisin toast
60g melted butter
2 cups milk
1 tsp cinnamon powder
1 tb vanilla extract
1/2 cup butter milk with 2 tb of cornflour mixed through (or 1/2 cup cream)
1/2 cup brown sugar
Optional: slices of pear.
Mix milk, melted butter, egs, cinnamon powder, vanilla extract, buttermilk/cornflour mix or cream in a jug.
Toast all your raisin toast. cut into strips or squares, however you like! Place them in your slow cooker.
Pour over your liquid ingredients, and squish down the toast until it's mostly covered.
Scatter brown sugar over the top. Place lid on the slow cooker and place on high for 1.5 hours or low for 2.5 hours...
The liquid measure will set and it will have a cake-like texture.
Scoop out and cover with cream or icecream! It's soft and cakey and has that lovely cinnamon and custard 'homeliness' taste to it... love!
Don't you think it's just the ticket for a cold day? Pretty good on the budget too!
Share this with your friends who you think would love it!
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