Raisin Bread and Butter Pudding

Equipment

• Oven
• Stovetop
• Saucepan

Ingredients

• 50g/2oz butter, softened, plus extra for greasing
• 400g raisin loaf, crusts on
• 750ml/1¼ pints milk
• 142ml carton double cream
• 4 eggs
• 50g/2oz caster sugar
• 2 tbsp brandy or 1 tsp vanilla extract
• 2 tbsp demerara sugar
• 2 tbsp chopped nuts
• 1 tsp ground cinnamon
• 1 Butter a shallow 2 litre/3½ pint ovenproof dish. Spread each slice of raisin bread with the butter (don’t use the end crusts). Halve the slices diagonally.
• 2 Put the milk, cream and lemon zest in a pan. Bring slowly to the boil, then cool so it’s just lukewarm.

Instructions

1. 1Butter a shallow 2-litre (3.5-pint) ovenproof dish. Spread each slice of raisin bread with the softened butter, discarding the end crusts. Cut the slices in half diagonally.
2. 2Combine the milk, double cream, and lemon zest in a saucepan. Bring the mixture slowly to a boil, then remove it from the heat and let it cool until it's just lukewarm. Scalding the milk helps infuse the lemon flavor and creates a smoother custard.
3. 3Whisk the eggs and caster sugar together in a large bowl. Stir in the brandy or vanilla extract, followed by the lukewarm milk mixture.
4. 4Arrange half of the buttered bread slices in the base of the prepared dish. Pour half of the custard over the bread. Layer the remaining bread slices on top and pour the rest of the custard over them. Let the pudding soak for 15 minutes so the bread fully absorbs the liquid.
5. 5Preheat the oven to 180°C (160°C fan/Gas 4).
6. 6Mix the demerara sugar, chopped nuts, and ground cinnamon in a small bowl. Scatter this topping evenly over the soaked bread.
7. 7Bake for 40 to 45 minutes, or until the top is golden brown and the custard is firmly set. Let the pudding rest for 5 minutes before serving so the custard can stabilize.

Nutrition

Recipe Details