Recipe Book

Bread and Butter Pudding

Recipe created by Tom Cooney, Furness College Student


  • 25g Butter, Plus extra for greasing
  • 12 thin slices of bread
  • 50g Sultanas
  • 2 tsp Cinnamon powder
  • 350ml oz whole milk
  • 50ml double cream
  • Caster Sugar
  • 30ml Hawkshead Relish Fig & Orange Jam
  • 15ml Hawkshead Relish Damson Jam

Grease a 1litre/2 pint pie dish with butter.

Cut the crusts off the bread. Spread each slice with on one side with butter, and then cut into triangles.

Arrange a layer of bread, buttered-side up, in the bottom of the dish, then add a layer of sultanas. Sprinkle with a little cinnamon, and then repeat the layers of bread and sultanas, sprinkling with cinnamon, until you have used up all the bread. Finish with a layer of bread, and then set aside.

Mix together milk, cream, Hawkshead Relish Fig & Orange JamHawkshead Relish Damson Jam.

Pour the milk and cream mix over the prepared bread layers and the remaining sugar, leave to stand for 30 minutes.

Pre-heat the oven to 180oc/355f/Gas mark 4.

Place the dish into the oven and bake for 30-40 minutes, or until it has set and the top is golden-brown.

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