Cooking time
1 to 2 hours
Serves
Serves 4–6
Dietary
Vegetarian
Ingredients
For the caramel cream
- 300g/10½oz caster sugar
- 600ml/20fl oz double cream
For the bread and butter pudding
- 75g/2½oz raisins
- 75g/2½oz sultanas
- 75g/2½oz currants
- 75g/2½oz dried mixed peel, chopped
- 150g/5½oz butter
- 1 soft white sandwich bread loaf, sliced
- 5 free-range eggs
- 50g/1¾oz caster sugar
- 300ml/10fl oz milk
- 1 vanilla pod, split
- 300ml/10fl oz double cream
- 100ml/3½fl oz apricot jam
Method
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Preheat the oven to 160C/140C Fan/Gas 3.
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To make the caramel cream, heat the sugar in a frying pan, swirling every so often, until you have a dark caramel. Pour in 300ml/10fl oz of double cream. Whip the remaining double cream until it falls off the whisk in ribbons, and then fold it into the caramel cream mixture. Sieve into a clean bowl, cover and allow to set overnight.
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To make the bread and butter pudding, scatter some of the dried fruit into the bottom of a shallow baking dish. Melt the butter over a medium heat. Brush the bread slices generously with the melted butter and put a layer on top of the dried fruit. Continue to layer like this until the fruit and bread is all used up, finishing with a layer of bread.
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Mix together the eggs and sugar in a large heatproof bowl. Bring the milk and vanilla to a simmer and pour this over the egg mixture. Pour in the cream and mix, then strain though a fine sieve, discarding the vanilla pod. Pour the mixture over the bread, pushing it down to absorb all the liquid.
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Bake for 40–50 minutes, until just set. Once cool, gently heat the jam in a saucepan over a low heat. Glaze the top of the pudding with the warm apricot jam.
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To serve, cut out the bread and butter pudding into potions. Transfer to serving bowls and add a spoonful of the caramel cream alongside.