Not sure what to do with that lovingly created gingerbread house? Why not make it into a tasty gingerbread and butter pudding? My romantic Valentine-themed gingerbread house needed to make room for my Easter-themed gingerbread house but I didn’t want to throw it away. The gingerbread was quite thin so I thought it might make a delicious gingerbread and butter pudding.
Here’s what I did. You need:
- a gingerbread house, deconstructed
- a couple of slices of bread, buttered
- 1/2 pint of skimmed milk
- 100ml double cream
- 2 eggs
- 1 spoonful of granulated sugar
deconstruct your gingerbread house, removing any extra sweets such as sugar canes and break into large pieces
generously grease your dish
place a layer at the bottom of the dish, add a layer of lightly buttered bread and another layer of gingerbread
in a jug mix together the milk, cream and eggs and pour over your gingerbread and bread
leave for at least half an hour, just before putting in the oven sprinkle over a spoonful of granulated sugar
cook in the centre of a pre-heated oven at 180° for 30 minutes
Enjoy with the leftover cream or custard!