Simon Rimmer's Earl Grey Bread and Butter Pudding for the One Brand

Earl grey bread and butter pudding
Dish type: Dessert

  • 1 x One Clever Loaf (white bread)
  • 75g butter
  • 6 One Good Egg yolks
  • 2 whole One Good Egg
  • 150g sugar
  • Vanilla pod
  • 250ml full fat milk
  • 250ml double cream
  • 100ml strong earl grey tea
  • 25g each sultanas and raisins
  • 100g prunes, soaked in brandy
  • demarera sugar for layers
  • 100ml double cream
  • 100g soft dark brown sugar
  • 100g butter method

1. Whisk the eggs and sugar. Bring the tea, milk and cream to a simmer with the vanilla, sieve onto the eggs and whisk

2. Butter the bread and layer up in a 9” x 4” x 2” ovenproof dish, with the fruit and sugar. Don’t put any fruit on the top layer

3. Pour on the custard. If poss leave for 20 mins, sprinkle with lots of sugar then cook at 180c, 30 m ins

4. For the sauce – simply bring the sugar, butter and cream to boil, then remove

5. To serve – dollop a big load of pudd, drizzle some sauce round and top with a quenelle of mascarpone
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