Easy Bread and Butter Pudding Recipe

Bread and butter pudding with chocolate sorbet

Dessert
medium
4
5 hours 30 minutes, plus freezing

PT5H30M

Paul Ainsworth's bread and butter pudding recipe is given spice by a Grand Marnier-fuelled chocolate sorbet served on the side – the perfect British dessert to end an autumnal meal.

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Ingredients

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Metric

Imperial

Bread and butter

12 slices of white bread, with crust removed
125g of butter
butter for greasing
30g of sultanas

Custard

450ml of double cream
150ml of milk
2 vanilla pods
140g of egg yolk
200g of caster sugar, plus extra for glazing

Chocolate sorbet

360g of dark chocolate
750ml of water
150g of caster sugar
2 tbsp of Grand Marnier

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Blow torch
Ice cream maker

To make the sorbet, firstly bring 150ml of water and 150g of caster sugar to a boil to make a syrup. Once syrupy, set aside

150ml of water
150g of caster sugar

Next, bring all the ingredients including the syrup to a boil, then leave to cool

360g of dark chocolate
650ml of water
2 tbsp of Grand Marnier

Place the mixture in an ice cream maker and freeze

Whilst the sorbet is freezing, start the bread and butter pudding by buttering the bread, then slicing it into triangles

12 slices of white bread, with crust removed
125g of butter

Butter an oven proof dish and sprinkle in a layer of sultanas

30g of sultanas
butter for greasing

Arrange 1 layer of bread triangles in the dish then sprinkle again with sultanas. Repeat this process 2 more times or until you reach the rim of the oven dish

To make the custard, bring the cream, milk and vanilla to a boil. In a separate bowl, whisk the egg yolks and 175g of sugar

450ml of double cream
150ml of milk
2 vanilla pods
140g of egg yolk
175g of caster sugar

Pour the cream mix over the yolks and sugar, whisking it in. Pour this mix into a bain-marie and cook until thick

Allow to cool slightly and pour the mixture over the bread and sultanas. Leave this to soak for at least 4 hours, topping it up with more custard if needed

Heat the oven to 115°C/Gas mark ¼. Put the pudding dish into a roasting tin and pour some warm water around the sides

Bake for 15 – 20 minutes until the edges are browned and the centre still has a slight wobble

Allow to cool down a little then sprinkle with castor sugar and caramelize with a blow torch until golden all over

Slice the pudding, and position in the centre of a bowl with a generous amount of custard. Serve with a separate bowl of the chocolate sorbet

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Paul Ainsworth

Southampton-born Paul Ainsworth got his break courtesy of Gary Rhodes, whom he worked for three years. After that, he moved to Gordon Ramsay's organisation, working first at his flagship Royal Hospital Road restaurant and then with Marcus Wareing at Petrus.