Palm Court’s Bread and Butter Pudding #Recipe
Vanessa Owen
17th April 2020
Richard, Head Chef at Palm Court, 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!
- Remove the crusts from the bread, butter one side of each slice and then cut in half into a triangle shape
- 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
- 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
- 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
- Dust the bread and butter pudding with icing sugar and glaze until golden
- Spread the bread and butter pudding thickly with apricot jam and serve with clotted cream or ice cream if preferred!
- Enjoy!
Recipe Info
Serves
4
Serving Suggestions
Serve with clotted cream - we recommend getting yours from Clotton Hall Dairy!
Ingredients
8 slices of thin white bread
75g unsalted butter (plus extra for greasing)
100g sultanas
220ml double cream
50g caster sugar
1 vanilla pod
3 eggs
25g icing sugar
50g apricot jam
Equipment
Pan
Deep Baking Tray