Raspberry Vanilla Bread & Butter Pudding
Recipe created by Steph Quinn, Furness College Student
- 25g/1oz butter, plus extra for greasing
- 8 thin Slices of bread
- 50g/2oz Sultanas
- 2 tbsp cinnamon powder
- 350ml/12fl oz double cream
- 2 free-range eggs
- 25g/1oz granulated sugar
- Nutmeg, grated, to taste
- 1 jar Hawkshead Relish Raspberry & Vanilla Jam
Grease a 1 litre/ 2 pint pie dish with butter.
Pre-heat the oven to 180oc/355F/Gas mark 4.
Cut the crusts off the bread. Spread each slice with on one side with butter, and a heaped teaspoon of Raspberry & Vanilla Jam 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, until you have used up all of the bread. Finish with a layer of bread, and then set aside.
Gently warm the milk and cream in a pan over a low heat to scalding point. Don't let it boil.
Crack the eggs into a bowl, add three quarters of the sugar and lightly whisk until pale.
Add the warm milk and cream mixture and stir well, then strain the custard into a bowl.
Pour the custard over the prepared bread layers and sprinkle with nutmeg and the remaining sugar and leave to stand for 30 minutes.
Place the dish into the oven and bake for 30-40 minutes, or until the custard has set and the top is golden-brown.