zoom Rum and raisin bread and butter pudding
  • Save to your scrapbook
  • Save to your scrapbook

    Rum and raisin bread and butter pudding

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Rum and raisin bread and butter pudding

    • Preparation time: 15 minutes, plus soaking and standing
    • Cooking time: 40 minutes
    • Total time: 55 minutes, plus soaking and standing

    Serves: 6-8

    Ingredients

    6 tbsp (90ml) dark rum
    2 tbsp demerara sugar, plus extra for caramelising
    70g raisins
    3 tbsp (40g) unsalted butter, softened
    10 slices white bread, crusts removed
    400ml double cream
    400ml whole milk
    1 tsp freshly grated nutmeg
    8 egg yolks
    200g light brown muscovado sugar

    Method

    1. Mix the rum and demerara sugar and soak the raisins in it while you prepare the rest. Preheat the oven to 180˚C, gas mark 4. Butter the bread. Put the cream, milk and nutmeg in a saucepan and bring to just below boiling point. Mix together the egg yolks and muscovado sugar in a bowl and pour over the hot cream mixture, stirring all the time.

    2. Halve the buttered bread slices diagonally and arrange in a shallow 1.8-litre ovenproof dish. Sprinkle the rum-soaked raisins in between so they are tucked between the slices. Pour any remaining rum into the warm custard then strain the mixture over the bread. Lightly press the bread and leave to stand for 30 minutes to soak up the custard.

    3. Put the dish in a deep roasting tin and pour 2-3cm warm water into the tin. Bake for 30 minutes, or until the pudding begins to set; be careful not to overcook it. Remove from the oven and allow to stand for 10 minutes. Sprinkle with demerara sugar and caramelise with a blowtorch or under a very hot grill. Serve immediately.

    Your recipe note

    Edit your recipe note

    This recipe first appeared in Waitrose & Partners Food, February 2019 issue. Download the Waitrose & Partners Food app for the full issue

    Comments

    Average user rating

    5 stars

    Glossary