Plum bread and butter pudding recipe

As a comfort food, bread and butter pudding has to be up there with the rest of them. I've always try various ways to improve upon this traditional recipe, and have finally come up with a twist that I'm sure you'll appreciate.

The traditional bread and butter pudding...with a twist!

I love this simple recipe as it both involves using scraps of stale bread, and sticking the fruit in between the slices, adding the eggy mixture, and then finally sticking the whole lot into a nice hot oven. If only life was this simple!

I tried replacing the raisins with the more acidic plums. The acidic taste may put off some people, but the use of double cream tends to mute this quite a bit, plus you get more flavor from the plums. Note that you don't really have to restrict yourselves to plums. This works just as well with apricots, peaches, cherries, and for a more exotic twist, mango!






Recipe for plum bread and butter pudding
Serves 4

Several large plums (or substitute with apricots, cherries, peaches) halved and de-stoned,
half a load of stale white bread,
20g of butter,
100g of sugar,
cup of double cream
cup of full fat milk,
3 eggs

1) First of all, place the (halved) plums in a oven-proofed dish and sprinkle a tablespoon of sugar on top. Place in the hot oven for about 15 minutes (or until the sugar has browned).

2) Grab the stale bread and and cut off the crusts. Cover the bread in butter, then simply cover the bottom of the dish making sure there's no gaps.

3) First, whisk the eggs, sugar and milk, and then add the double cream.

4) Place the rest of the bread in the dish whilst adding the plums in between the slices.

5) Then slowly pour the resulting mix over the dish.

6) Then place the dish into the oven, and bake at 180C for about 30 minutes.