Bread and butter pudding No recipe collection should be without a bread and butter pudding. It is such a simple and rich pudding, but so rooted in Great Britain. Served straight from the oven, this is one of the best puddings ever!
Serves 4–6 butter, softened, for greasing the dish and spreading 1/ loaf of white bread, about 500g 2 1 nutmeg 600ml double cream 1 vanilla pod, split in half lengthways and the seeds scraped out 75g caster sugar 8 large egg yolks 150g raisins demerara sugar for glazing your favourite ice cream (my favourite is Buffalo Vanilla Ice Cream on page 217), to serve (optional)
Grease an ovenproof serving dish with butter. Remove the crusts from the bread, then slice and butter each slice. Spread the slices out on your work surface and grate the whole nutmeg over them, then leave them to one side until needed. Put the cream and vanilla seeds and pods into a saucepan over a high heat and bring just to the boil. Whisk the sugar and egg yolks together in a heatproof bowl. Pour the boiling cream onto the egg mix, whisking, then leave to one side to cool a little. Pass the custard through a fine sieve. Pour a layer of the custard into the greased dish. Sprinkle with some of the raisins and then add a layer of bread. Repeat this process until all the ingredients have been used. Leave on one side to rest for 25 minutes. Meanwhile, preheat the oven to 130°C/ Gas Mark 1/2 . Place the pudding in the oven and bake for 25–30 minutes until the custard is just set. Remove the dish from the oven and leave the pudding to stand for 10 minutes. Sprinkle a thick layer of demerara sugar over the top and use a blowtorch to caramelise. Serve with ice cream, if you fancy.
“ No recipe collection should be without a bread and butter pudding... this is one of the best puddings ever!”
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