Bread and butter pudding, honeycomb and fluid gel Bread and butter pudding Prep Time: 20 minutes | Cooking Time: 45 minutes Ingredients Method 6 egg yolks Step 1 350ml milk Preheat oven to 160 degrees Celsius. Combine egg yolks, milk, 50ml pouring cream cream, golden syrup in a bowl and whisk. Add cinnamon and gently whisk again. 1/4 cup golden syrup 2 tsp cinnamon Step 2 ½ loaf Cripps Williams Sour- Place the chopped bread into the custard mix and allow to soak dough, chopped for approximately 20 minutes. Place the custard and bread mix into a lined baking dish. Dot with butter and sprinkle with sugar. ½ loaf Cripps Café Quality fruit Bake for approximately 45 minutes. loaf, chopped 2 tbsp clarified butter Step 3 75g raw sugar Serve with cream. 200g crème fraiche chantilly (half crème fraiche, half crème with icing sugar added to taste) to serve Food Lab by Ben Milbourne is proudly produced by The University of Queensland in partnership with Cultivate Productions Bread and butter pudding, honeycomb and fluid gel Honeycomb Prep Time: 5 minutes | Cooking Time: 10 minutes | Serves: 4 Ingredients Method 1 cup white sugar Step 1 ¼ cup water Turn pan on, add sugar, water and glucose syrup to the pan. 1 tbsp glucose syrup Step 2 1 tsp bicarb soda Let ingredients sit in pan until it turns golden brown in colour, add bicarb soda and mix. Quickly pour into tray for setting. Fluid Gel Prep Time: 5 minutes | Cooking Time: 5 minutes | Serves: 4 Ingredients Method 1 cup blackberry juice (black- Step 1 berries cooked with vanilla and Pour blackberry juice into mixing bowl, add half of the Ultra-Tex sugar, cooled and strained) and whisk. Once whisked through, add second half and whisk 2 tbsp Ultra-Tex until thickened. Step 2 Once gel is thick and glossy, serve. Food Lab by Ben Milbourne is proudly produced by The University of Queensland in partnership with Cultivate Productions.