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Bread and butter pudding

Bread and butter pudding

Bread and butter pudding

PT1H

Why not try?

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

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

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