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Plum bread & butter pudding
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Serves: 4 - 6
4 Cooks’ Ingredients Organic Bay Leaves
400ml Duchy Originals From Waitrose Organic Whole Milk
500g British plums (about 6 large)
4 slices of Duchy Originals From Waitrose Organic Wholemeal Seeded Bloomer, or organic white loaf
50g Yeo Valley Organic Unsalted Butter
2–3 tbsp Duchy Originals From Waitrose Organic Damson Preserve
3 large Duchy Originals From Waitrose Organic British Free Range Eggs
1 tbsp caster sugar
1 tbsp demerara sugar to finish
1.In a pan, break the bay leaves into the milk and heat until almost boiling. Cover and leave to infuse until required. Halve the plums and remove the stones, then roughly slice half of the fruit.
2. Butter a 1.5-litre baking dish and preheat the oven to 180°C, gas mark 4. Cut the crusts from the bread, butter it and spread 2 slices with the damson preserve, placing them jam side up in the base of the dish. Cover with the sliced plums and then the remaining bread, butter side up. Arrange the plum halves, skin side up, over the pudding.
3. Beat the eggs with the caster sugar in a bowl, then strain the warm milk, leaving out the bay leaves, onto the eggs and whisk again. Pour over the bread and plums and press them down lightly into the custard.
4. Bake for 35-40 minutes until just set. Serve warm, scattered with demerara sugar. You could also fold a little more of the damson preserve into whipped cream to serve with the pudding – it is the weekend!
Typical values per serving:
This recipe was first published in September 2014.