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Bread and butter pudding

James Tanner from Food Uncut
James Tanner serves comforting jam-glazed bread and butter pud with a surprise splash of Baileys liqueur

Bread and butter pudding

Method

1. Butter a 1.5-litre ovenproof dish.

2. Spread the bread slices with the remaining butter on both sides. Cut bread into triangles and overlap layers of bread with the sultanas in the greased dish.

3. Beat the egg yolks, whole eggs, and sugar together in a large bowl until creamy. Beat in the cream, milk, vanilla extract and Baileys.

4. Pour the mix over the bread, and press down the bread slices with your fingers until it is submerged. Leave to stand for 20 minutes, so the bread soaks up the custard.

5. Preheat the oven to 180C/gas 4.

6. Place the dish in a larger dish, half-filled with water. Sprinkle with demerara sugar and bake for 35-40 minutes, until golden.

7. A few minutes before removing the pudding from the oven, warm up the jam in a small pan until runny. With a pastry brush, dab the jam glaze over the pudding.

8. Leave to stand for 15 minutes, before serving with a spoonful of clotted cream.

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Serves: 4-6

Prep: 20 min, plus 20 mins standing
Cook: 40 min

Ingredients
100g Butter, softened
1/2 white farmhouse loaf, sliced
60g sultanas
3 large egg yolks
2 large Eggs
40g caster sugar
300ml double cream
300ml Milk
2 drops vanilla extract
5 tbsp Irish cream liqueur, such as Baileys
20g demerara sugar, to sprinkle
3 tsp apricot jam
clotted cream, to serve