Kinloch’s bread and butter pudding

servings4
35 minutes

Ingredients

Kinloch's bread and butter pudding

  • 335g of de-crusted white bread, cut into small squares
  • 75ml of rum
  • 120g of raisins
  • 1/2 vanilla pod
  • 500ml of milk
  • 335ml of double cream
  • 2 pinches of salt
  • 335g of butter
  • 5 eggs
  • 210g of sugar

Method

1
Start the recipe the day before by soaking the raisins in the rum overnight
  • 75ml of rum
  • 120g of raisins
2
Split the vanilla pod in half and place in a heavy-based saucepan with the milk, cream, salt and butter. Bring to the boil then remove from the heat
  • 1/2 vanilla pod
  • 500ml of milk
  • 335ml of double cream
  • 2 pinches of salt
  • 335g of butter
3
Whisk the eggs and sugar in a large bowl until thick and fluffy. Slowly pour the milk mixture over the eggs and sugar, whisking continuously
  • 5 eggs
  • 210g of sugar
4
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