A fruity take on the traditional bread and butter pudding, this recipe is pure indulgence with double cream, caster sugar and brandy. You can always leave the brandy out for a kids-friendly version and use frozen raspberries if they’re out of season. We like it served with cream, custard or ice cream
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Ingredients
- 8 thin slices of bread, crusts removed
- 110g/4oz unsalted butter (kept out of the fridge so that it’s ready to spread)
- 350g/12oz raspberries
- 450ml/16fl oz double cream
- 200ml/4fl oz milk
- 3 large free-range eggs
- 2 tbsp brandy
- 110g/4oz caster sugar
Method
- Butter enough bread to cover the bottom of an ovenproof dish, place it butter side down
- Scatter half the raspberries over the bread Butter another layer of bread, again place butter side down and scatter the remaining fruit
- Add a final layer of the bread, butter side down
- Mix the cream and milk together
- Beat in the eggs, brandy and all but one tablespoon of the sugar Pour this over the bread and raspberries
- Sprinkle the rest of the sugar on top and bake at 180⁰c/350⁰F/gas mark 4 for 30 minutes
