Bread and butter pudding
Item 1 of 1
There is nothing quite like warm bread and butter pudding as a cosy, comforting dessert. This is a brilliant recipe, with easy to find ingredients if you don't already have them in your store cupboard. Paul Heathcote's cooking has always been famed for celebrating neglected dishes, and this classic is certainly worth reviving. Serve it with clotted cream, as suggested here, or a scoop of ice cream.
First published in 2015
Ingredients
Metric
Imperial
Bread and butter pudding recipe
- 5 slices of white bread
- 75g of unsalted butter
- 100g of sultanas
- 220ml of double cream
- 220ml of milk
- 50g of caster sugar
- 1 vanilla pod
- 3 eggs
- 25g of icing sugar
- 50g of apricot jam
To serve
- 50g of clotted cream
SAVE RECIPE
Method
1
Starting making your bread and butter pudding by removing the crusts and then buttering the bread
- 75g of unsalted butter
- 5 slices of white bread
2
Place one layer of bread on the base of the tray and cover with a layer of sultanas
- 100g of sultanas
3
Place the rest of the bread on top of the sultanas
4
Mix the double cream, milk and sugar together in a pan. Split the vanilla pod and scrape out the seeds into the mixture and bring to the boil. Place the eggs in a separate bowl and whisk the hot liquid into them
- 220ml of double cream
- 220ml of milk
- 50g of caster sugar
- 1 vanilla pod
5
Pour the egg mixture over the bread and place the dish in a bain-marie and put in a moderate oven (180°C/ Gas Mark 4) for about half an hour until cooked.
6
Dust the bread and butter pudding with icing sugar and glaze until golden
- 25g of icing sugar
7
Spread the bread and butter pudding thickly with apricot jam and serve with clotted cream and a compote of dried apricots
- 50g of apricot jam
- 50g of clotted cream
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