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Marcello Tully's bread and butter pudding recipe carries a real depth of flavour thanks to a shot of rum and half a vanilla pod. This is a classic winter dessert and a handy way to make the most of leftover bread
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Place the bread in a bowl and pour over the custard. Add the rum-soaked raisins and mix
335g of de-crusted white bread, cut into small squares
5
Preheat the oven to 160°C/gas mark 3. Prepare a bain marie for the oven
6
Grease the dariole moulds with butter then spoon the mix into the moulds. Stand the moulds in the bain marie and cook in the oven for 45 minutes. Remove from the oven and allow to cool slightly before turning out onto the serving plate
7
Serve with a little extra custard and a raspberry or strawberry coulis
When Brazilian-born chef Marcello Tully started his career at fourteen, he may not have anticipated working on the starkly beautiful island of Skye – but then he probably didn’t expect to be crafting some of the most exquisitely refined Scottish-influenced food on the planet, either.
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Kinloch’s bread and butter pudding
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