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    Spiced Bun and Cherry Pudding

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    Spiced Bun and Cherry Pudding

    Cherries and goat's milk are a good flavour combination in this seasonal version of bread and butter pudding. If you want to make this recipe using all goat's products, substitute the cream with the same amount of St Helen's Farm Natural Bio Goat's Milk Yogurt and use St Helen's Farm Goat's Butter.

    • Vegetarian
    • Preparation time: 15 minutes
    • Cooking time: 35 minutes to 40 minutes
    • Total time: 50 minutes to 55 minutes 55 minutes

    Serves: 4


    • 4 Waitrose Perfectly Balanced Spiced Buns
    • 50g butter, softened
    • 2 large eggs, lightly beaten
    • 300ml Waitrose Whole Goat's Milk
    • 4 tbsp whipping cream
    • 50g caster sugar
    • 100g pack semi-dried cherries
    • Icing sugar, for dusting


    1. Preheat the oven to 170°C, gas mark 3. Slice the buns vertically into thick slices, then butter one side of each slice. Grease a medium ovenproof dish with the remaining butter and arrange the buttered bun slices overlapping each other.
    2. Place the eggs, milk, cream and caster sugar in a bowl. Whisk together until smooth, then stir in the cherries. Pour this mixture over the buns.
    3. Place the dish in a roasting tin and pour about 2-3cm boiling water around it. Bake for 35-40 minutes until the custard is lightly set and the top is browned. Remove from the oven and leave to cool for 5 minutes, then serve warm dusted with icing sugar.

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    For an added extra, serve with a sauce made from 6 tablespoons Bonne Maman Red Cherry Conserve warmed gently in a pan with 4 tablespoons cold water.


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