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
Contains alcohol
Ultimate version
Buttery brioche layered with marmalade, vanilla custard and a whisky-soaked fruit, glazed to a sticky finish.
Per serving£2.15
Total cost£8.60
Time1 hr 20 min
Ingredients for 4
- Pudding
- 8 slices all-butter brioche , thickly sliced
- 70 g unsalted butter , softened
- 4 tbsp fine-cut marmalade
- 80 g raisins
- 40 ml whisky
- Custard
- 300 ml double cream
- 150 ml whole milk
- 1 vanilla pod , split and seeds scraped
- 4 free-range egg yolks
- 80 g golden caster sugar
- To finish
- 3 tbsp apricot jam , warmed, to glaze
Method
- Soak the raisins in the whisky for 20 minutes. Butter the brioche slices and spread each with marmalade.
- Warm the cream, milk and vanilla pod with its seeds until steaming, then infuse off the heat for 15 minutes.
- Whisk the yolks and sugar to a pale ribbon, then strain the warm cream over them while whisking to make a custard.
- Layer the marmalade brioche overlapping in a buttered dish, scattering the whisky-soaked raisins between the layers.
- Pour over the custard and leave to soak for 20 minutes, pressing the bread down so it absorbs evenly.
- Bake in a water bath at 150C fan for 45-50 minutes until just set with a gentle wobble.
- Brush the warm pudding with sieved apricot jam for a glossy glaze and serve warm with cream.
Equipment
- baking dish
- saucepan
- roasting tin
- fine sieve
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.
