You are here:

Bread and butter pudding

Gary Rhodes from Gary Rhodes' Local Food Heroes
Gary Rhodes adds a layer of sugar to the top of his bread and butter pudding for a sweet caramelised finish

Bread and butter pudding

Method

1. Remove all the crusts from the bread, butter and cut into triangles.

2. For the custard filling: bring the milk, cream and vanilla pods to simmering point over a low heat.

3. In a mixing bowl, whisk together the egg yolks and sugar. Pour in the hot milk and cream, whisking continuously.

4. Keep warm while you grease a large ovenproof dish with butter.

5. Line the dish with a third of the buttered bread, top with the half of the raisins and sultanas and pour over the custard. Repeat with a second layer and top with a final layer of buttered bread. Remove vanilla pod before pouring over the hot custard. Leave to stand for one hour.

6. Preheat the oven to 170C/gas 3 when you are ready to cook the pudding.

7. Make a bain-marie, by placing the dish in a roasting tin slightly larger than the dish. Fill the tin halfway up with warm water and cover with buttered aluminum foil.

8. Bake in the oven for 25-30 minutes until the custard has thickened.

9. Preheat the grill to hot.

10. Generously sprinkle with remaining sugar, place the dish under a grill and colour until golden-brown. (Alternatively you can use a blow torch to caramelise the sugar) Serve warm.

Made with produce from Daisy's Farm Fresh Milk - finalists of the Local Food Hero Awards 2007.

Comments add a comment

Be the first to add a comment...

Serves: 6

Prep: 10 min
Cook: 45 min, plus 1 hour standing time

Ingredients
10 - 12 slices white bread, crusts removed buttered and cut in half diagonally
50g Butter, softened, plus extra for greasing
40g raisins
40g sultanas
caster sugar, for glazing