Kinloch’s bread and butter pudding
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
Ingredients
Equipment
- Dariole moulds
Method
3
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
- 5 eggs
- 210g of sugar
4
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
5
Preheat the oven to 160°C/gas mark 3. Prepare a bain marie for the oven
6
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
7
Serve with a little extra custard and a raspberry or strawberry coulis
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Kinloch’s bread and butter pudding
