Desserts
British
BritishBread and Butter Pudding
The comforting British baked pudding at three tiers. The basic uses sliced white bread and sultanas, while the ultimate layers brioche with vanilla custard, marmalade and a splash of whisky.
Vegetarian
Nut-free
Better version
Brioche, mixed vine fruit and a richer cream-and-milk custard with nutmeg.
Per serving£1.23
Total cost£4.90
Time1 hr 5 min
Ingredients for 4
- 6 slices brioche , thickly sliced
- 60 g unsalted butter , softened
- 70 g mixed dried vine fruit
- 250 ml whole milk
- 150 ml double cream
- 3 eggs
- 70 g golden caster sugar
- ½ tsp grated nutmeg
- To finish
- 2 tbsp demerara sugar , to finish
Method
- Heat the oven to 160C fan and butter a baking dish.
- Butter the brioche slices, halve them and arrange overlapping in the dish, tucking the dried fruit in between.
- Warm the milk and cream until steaming, then whisk into the eggs, sugar and nutmeg.
- Pour the warm custard over the brioche and leave to soak for 15 minutes, pressing down occasionally.
- Sprinkle with demerara and bake for 40-45 minutes until puffed and golden.
- Rest for 5 minutes before serving.
Equipment
- baking dish
- saucepan
- mixing bowl
The three ways, side by side
Budget
A thrifty classic with white sliced bread, sultanas and a simple milk custard.
Better
Brioche, mixed vine fruit and a richer cream-and-milk custard with nutmeg.
Ultimate
Buttery brioche layered with marmalade, vanilla custard and a whisky-soaked fruit, glazed to a sticky finish.
