Bread and Butter PuddingOur Head Chef Richard has been busy putting his skills to use at home with this tried and tested Bread and Butter Pudding recipe. It’s simple but deliciously effective, try it for yourself!


8 slices of thin white bread
75g of unsalted butter (plus extra for greasing)
100g of sultanas
220ml of double cream
220ml of milk
50g of caster sugar
1 vanilla pod
3 eggs
25g of icing sugar
50g of apricot jam

50g of clotted cream


1. Remove the crusts from the bread, butter one side of each slice and then cut in half into a triangle shape

2. Place one layer of bread in the base of a greased tray, buttered side up, and cover with a layer of sultanas. Repeat this until you have used all of the bread, ensuring you finish with a layer of bread on top

3. Gently warm the double cream, milk and sugar together in a pan. Split the vanilla pod and scrape out the seeds into the mixture. Place the eggs in a separate bowl and once the mixture has just reached a gentle boil, whisk the hot liquid into the eggs

4. Pour the egg mixture over the bread and place the dish in a bain-marie and put in a moderate oven (180°C/ Gas Mark 4) for about half an hour until cooked; the custard should be set

5. Dust the bread and butter pudding with icing sugar and glaze until golden

6. Spread the bread and butter pudding thickly with apricot jam and serve with clotted cream or ice cream if preferred!


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