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Bread-and-butter pudding

Bread-and-butter pudding

45 minutes

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Bread-and-butter pudding

By Abigail Donnelly

Serves 3

Difficulty Easy

Prep Time 30 minutes

Cooking Time 45 minutes

Ingredients

1 kitka or sliced white loaf, slightly stale
4 T golden syrup
100 g raisins
Butter, for greasing
2 cups cream
1 cup milk
8 free-range egg yolks
1 T vanilla extract or paste

Method

Preheat the oven to 170ºC. Slice the bread thinly.

Spread the syrup over half the bread slices. Top with raisins and cover with the remaining slices of bread to make sandwiches. Butter the dish and press the sandwiches into the dish.

To make the custard mixture, heat the cream and milk. Beat in the eggs and add the vanilla.

Pour the custard mixture over the bread. Leave to soak for 15 minutes. Bake for 45 minutes, until set but still wobbly.

Serve with a jug of warm custard, runny cream or a dollop of crème fraîche. Eat the pudding warm – it tastes better than straight out of the oven.

For our simple step-by-step on how to make bread-and-butter pudding, click the link: How to make bread-and-butter pudding.