Vanilla Cream Cracker Pudding

Smooth and crunchy a fresh, clean version of bread and butter pudding and much simpler.

1. 1

   Although very simple, this recipe needs time to prepare and cook. Really you need to soak the cream crackers and bread overnight as they need to really turn into a good well mixed and smooth texture. It is better to have too much than too little water as it can be cooked or drained off. Once you are happy with the texture, add the vanilla pods seeds and mix well.
   
   Cream the butter and honey or sugar so that it is really smooth. Add the mixture to the soaked mixture and mix really well again so that it is smooth. Add the pod as well if you like.
   
   Pour into flat dish and bake slowly for approximately 1 1/2 hours on about 140 celsius. Keep checking the centre is not still sloppy, when it is not, turn the oven up to 200 Celsius to get the crispy caramel edge.
   
   Alternatively! I cooked this in a microwave combi oven in a bowl, but it took longer as the centre takes longer to not be sloppy.
   
   However, although the amounts and times are experimental, I felt that the cream crackers, goat's milk butter and vanilla make a lovely smooth and crunchy combination :) .
   
   Serve hot or cold in scoops or slices, with or without yoghurt.