White chocolate and cranberry bread and butter pudding

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James Mackenzie's bread and butter pudding is laced with sweet white chocolate, perfectly balanced by the tartness of the cranberries. This cranberry bread and butter pudding recipe produces the ultimate Christmas dessert, not only for its festive flavour, but because it can be prepared in advance to reduce stress on the day.

First published in 2015




Bread and butter pudding


  • 4 eggs
  • 6 egg yolks
  • 80g of caster sugar
  • 500ml of milk
  • 500ml of double cream

Satsuma and cranberry suzette


  • 15cm x 20cm baking tin


Begin by preparing the custard. Beat the eggs and sugar together in a bowl until pale and smooth. Add the milk and cream to a pan, heat until simmering then remove from the heat. Pour the hot milk over the eggs and sugar, mixing well as you do so
  • 4 eggs
  • 6 egg yolks
  • 80g of caster sugar
  • 500ml of milk
  • 500ml of double cream
Grease an ovenproof dish with some butter. Remove the crusts from the sliced bread and butter all of the slices on one side. Cut the slices in half
  • 150g of butter, softened
  • 10 slices of stale bread, white
Spread out a layer of the buttered bread to cover the bottom of the dish, slightly overlapping each slice. Sprinkle with a good pinch of mixed spice, some cranberries and some of the white chocolate
Pour over some of the custard to cover the first layer. Repeat this process to make more layers of both the bread and custard until used up, leaving a little custard for serving. Press down firmly, cover with cling film and leave to set in the fridge overnight to allow the bread to soak up the custard
For the satsuma and cranberry suzette, begin by segmenting the satsumas. Add the sugar to a non-stick pan and heat until a golden caramel forms. Remove from the heat and add the butter
  • 6 satsumas
  • 200g of caster sugar
  • 100g of butter
Shake the pan to mix in the butter, add the orange juice and return to the heat. Bring to the boil and reduce until it reaches the consistency of a caramel sauce. Stir in the cranberries and satsuma segments and warm through
Preheat the oven to 160°C/gas mark 3
Remove the bread and butter pudding from the fridge and sprinkle over some Demerara sugar. Bake for 30-40 minutes, or until it feels firm when pressed lightly - do not overcook it
  • 2 tbsp of Demerara sugar
Remove from the oven and spoon over some warm satsuma and cranberry suzette. Serve with custard, perhaps flavoured with some cloves for an extra wintery flavour
First published in 2015

Behind every strong man there’s a strong woman and never has that maxim rung truer than at the Michelin-starred Pipe and Glass, where talented chef-proprietor James Mackenzie resides with his equally capable front-of-house wife, Kate.

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