Bread & Butter Pudding

Ingredients

4 eggs (Preferably free ranged) Method

35 grams caster sugar Step 1

1 teaspoon vanilla essence Preheat oven to 180C/160C fan-

forced. Grease a 5cm-deep, 17cm x
40g butter, melted 28cm (base) baking dish. Whisk
eggs, caster sugar, vanilla, butter,
2 cups milk
milk and cream in a mixing bowl.
300ml full cream
Step 2
8 thick slices of raisin bread
Stack up all of the raisin bread to cut
1-2 tablespoons caramel OR into rough small pieces (1 cm by 3
Demerara sugar rectangles or into 2 cm by 2
squares).
Ice-cream/fresh berries (Optional)
Step 3

Put about a quarter worth of the cut

Tools bread into the cake tin. Continue by
ladling the egg mixture until bread is
Mixing bowl covered. Repeat process until all of
the bread and egg mixture are inside
Whisk
the tin.
Cake tin
Step 4
Ladle
Spread caramel/Demerara sugar
Oven tray with height/depth of over the top. Making sure your oven
around 2-3cm or more tray is deep enough, sit the tin in the
middle of the oven and pour enough
water onto the oven tray so that it
reaches 1.5 cm high. Bake for 30 to
35 minutes or until golden and
pudding has a slight wobble.
Carefully remove to serve alongside
your favourite ice-cream/berries.