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Ingredients

  • 800 g Brioche bread, sliced
  • 200 g Sultanas
  • 5 tbsp Dark rum
  • 200 g Caster sugar
  • 150 g Slightly salted butter
  • 6 Large eggs
  • 300 ml Whole milk
  • 300 ml Double cream
  • 1 Vanilla pod, deseeded (keep the pod for garnish)
  • 2 tbsp Apricot jam, no bits
  • 1 tbsp Water
  • 10 g Almonds, toasted

Bread & Butter Pudding

A comforting, winter dessert, great for feeding the family crowd

Serves: 8. Preperation time: 30 mins. Cooking time: 1 hr 15 mins.

Method

Pre-heat the oven to 325°F, gas mark 3, 170°C (150°C fan-assisted).

Soak the sultanas in the dark rum for 30 minutes, or until slightly plump.

Pour the milk into a medium sized saucepan, deseed the vanilla pod and place the seeds of the pod into the milk along with the vanilla pod and heat for 2-3 minutes, then leave to stand for 15 minutes to cool.

In a large mixing bowl, whisk together by hand the eggs and caster sugar until smooth, then pour in the double cream and mix, strain the cooled milk through a sieve into the egg mixture and leave to cool.

Using a 24cm/5 litre casserole dish (I recommend Arco Induction), butter the slices of bread on one side and arrange the bread, the casserole dish in a concertina layer, sprinkle half the soaked sultanas and rum in between each piece of bread. Then pour over half of the egg mixture around the dish, then repeat the same with the remaining bread, sultanas, rum and egg mixture. Place to the vanilla pod on top of the bread and butter pudding and leave to stand with the lid on for 60 minutes.

Take a high ridged roasting dish and fill it half way with water, then place the casserole dish in the roasting dish and place it in the oven with the lid off for 1-1 ¼ hours. Turn the casserole dish round half way through the cooking time.

Remove from the oven, mix the apricot jam and water over a medium heat, stirring for 1 minute, then using a pastry brush, brush over the top of the bread and butter pudding and sprinkle with the toasted almonds. Serve with custard on the side.

Enjoy!

LISA’S TIPThis is a fantastic dessert to make when having your Sunday roast, once the meat is cooked and out of the oven, put your bread and butter pudding in for a perfectly timed meal! This dessert is often best made with bread a few days old.

Credit: Lisa Roukin

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