Marcello Tully's bread and butter pudding recipe carries a real depth of flavour thanks to a shot of rum and half a vanilla pod. This is a classic winter dessert and a handy way to make the most of leftover bread
When Brazilian-born chef Marcello Tully started his career at 14, he may not have anticipated working on the starkly beautiful island of Skye - but then he probably didn’t expect to be crafting some of the most exquisitely refined Scottish-influenced food on the planet, either.
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Start the recipe the day before by soaking the raisins in the rum overnight
75ml of rum
120g of raisins
Split the vanilla pod in half and place in a heavy-based saucepan with the milk, cream, salt and butter. Bring to the boil then remove from the heat
1/2 vanilla pod
500ml of milk
335ml of double cream
2 pinches of salt
335g of butter
Whisk the eggs and sugar in a large bowl until thick and fluffy. Slowly pour the milk mixture over the eggs and sugar, whisking continuously
210g of sugar
Place the bread in a bowl and pour over the custard. Add the rum-soaked raisins and mix
335g of de-crusted white bread, cut into small squares
Preheat the oven to 160°C/gas mark 3. Prepare a bain marie for the oven
Grease the dariole moulds with butter then spoon the mix into the moulds. Stand the moulds in the bain marie and cook in the oven for 45 minutes. Remove from the oven and allow to cool slightly before turning out onto the serving plate
Serve with a little extra custard and a raspberry or strawberry coulis
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