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Bread and Butter Pudding with Honeyed Figs

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Bread and Butter Pudding with Honeyed Figs

Fresh figs, caramelised with honey, add extra stickiness and texture to this classic English pudding, made with a fruited loaf and creamy custard.

  • Vegetarian
Preparation time:
10 minutes
Cooking time:
45 minutes to 50 minutes
Total time:
55 minutes to 1 hour 60 minutes
Serves:
 4 - 6

Ingredients

  • 6 fresh figs, thinly sliced
  • 1 tbsp Waitrose English Blossom Honey
  • 25g Waitrose Italian Cut Mixed Peel
  • 25g softened butter
  • 1 Waitrose Richly Fruited Loaf
  • 2 medium eggs
  • 400ml milk
  • ½ tsp vanilla extract
  • 2 tbsp demerara sugar

Method

  1. Preheat the grill to its highest setting. Place the figs in the base of a shallow 20 x 32cm ovenproof dish (in which you will cook the pudding later) and drizzle with the honey. Cook under the grill for 5-6 minutes until the figs start to turn golden.
  2. Preheat the oven to 180°C, gas mark 4. Leave half the figs in the base of the dish and retain the other half (reserving a couple to decorate the top of the pudding). Scatter half of the mixed peel over the figs.
  3. Butter the loaf and cut each slice in half. Place half the slices slightly overlapping each other over the figs, top with the remaining figs and mixed peel, and finish with another layer of bread.
  4. To make the custard mixture, whisk together the eggs, milk and vanilla extract and pour over the pudding.
  5. Place the reserved fig slices on the top and sprinkle the demerara sugar evenly over the pudding. Bake in the oven for 40-45 minutes until the top is crispy and golden and the custard is lightly set. Serve with single cream.

Cook's tips

When figs are out of season use dried figs, roughly chopped.
Try using slices of brioche loaf or croissants instead of the fruited bread.

Drinks recommendation

Such a sweet and luscious dessert is crying out for an equally delicious dessert wine.

Comments and images

Average user rating 5 stars out of 5

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ROZELLA

ROZELLA 11 November 2008 12:22

reading the comments first. I used brioche fingers.Left out the peel ,added more figs (ready to eat) and more vanilla and milk. With grated nutmeg on the top.A very nice pud.

Kathykook

Kathykook 08 November 2008 09:07

Since fruit bread isn't available where I live, I used the cheapest pannetone - and this worked perfectly and made for a really fluffy presentation.

Scattycat

Scattycat 30 October 2008 21:35

We enjoyed this bread and butter pudding and made it extra fruity with the addition of some currants too. The only downside was there didn't seem to be enough custard and it didn't taste of vanilla. Next time will be perfect I'm sure!

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5 stars out of 5

Average user rating Based on 14 ratings

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Nutritional Info

Typical values per serving:
Energy 409.0kcal
Sugars 33.4g
Fat 12.0g
Saturated Fat 5.5g
Salt 1.0g

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This recipe was first published on Waitrose.com in October 2008