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Recipes

Bread and butter pudding

Simon Boyle

This favourite British dessert is an indulgent treat for after Sunday roasts, or make miniature portions for bite-sized snacks.

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Stuff you’ll need

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1. Preheat oven to 325F / 165C and butter a 2 inch deep (230 x 330 x 50 mm) over-proof dish.

2. Spread remaining butter on one side of each bread slice.

3. Arrange bread slices, butter side up, in one layer on the bottom of the prepared dish and sprinkle with raisins and set aside.

4. In a large saucepan combine the milk, cream and salt. 

5. Using the blade of a small knife, scrape the seeds into the milk mixture and then add the scraped vanilla beans.

6. Place the pan over a moderate heat and bring to the boil. Remove from heat.

7. In a large bowl whisk, together the eggs and sugar until pale yellow and slightly thickened.

8. Whisk about 1 cup of the hot milk mixture slowly into the egg mixture to raise the temperature without cooking the eggs

9. Gradually whisk in the remaining milk mixture, whisking until fully combined.

10. Pour the custard through a fine-mesh sieve into an large bowl and discard the vanilla beans.

11. Pour the custard over the bread - the bread will float to the top so gently press down on the slices, making sure they are completely covered in custard

12. Place the dish in a large roasting pan and add enough warm water to the pan to reach half way up the dish.

13. Bake for 20 minutes and then once again gently press down on the bread slices to cover them in custard mix.

14. Continue baking until the pudding is puffed and set but still 'jiggles' in the centre - about 30 minutes more.

15. Transfer the pudding in its water bath to a rack to cool slightly.

16. In a small saucepan over a low heat, warm the apricot jam with 1 tablespoon of water, stirring occasionally until liquefied (about 1 minute).

17. Carefully remove the pudding from the water bath an brush the surface with the warm apricot jam.

18. Dust with icing sugar and serve warm.

Cook’s tips:

  • This recipe can be prepared ahead of time and covered and refrigerated for up to 2 days. Reheat the entire in a water bath in a 150C oven until the centre is warm.
  • Individual portions can be made in ramekin dishes, or cut with a round cutter to give a professional presentation!

10 tbsp unsalted butter, softened
½ big baguette or round rolls such as brioche, cut into 1 inch slices
150g golden raisins
1.2l whole milk
1.2l double cream
½ tsp fine sea salt
4 vanilla beans - split lengthwise
10 large eggs
500g sugar
100g rich smooth apricot jam
100g icing sugar (for dusting)

Serves: 15 dessert portions or 25 mini portions
Prep time: 20 minutes
Cook time: 1 hour