Lakeland Bread & Butter Pud
We have adapted a traditional Bread & Butter Pudding recipe to use Lakeland Plumb Bread - something visitors to the Lake District will be familiar with. One of the best is made by Bryson’s of Keswick - and we used this in our recipe to make an artisan pudding -real comfort food that makes the most of leftover bread - no food waste.
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
- 750 g of Lakeland Plumb Bread
- 600 ml of double cream
- 7 free range eggs
- 1 egg yolk
- 200 g of caster sugar
- 1 tsp vanilla extract
- 2 tbsp of Demerara sugar
- Cut the Lakeland Plumb Bread into 2cm thick slices and place in overlapping layers into a baking dish
- Bring the cream almost to the boil over a medium heat. In the meantime, whisk the eggs, yolk and sugar together
- Pour the hot cream slowly into the eggs, whisking constantly to stop the eggs from scrambling
- Add the vanilla, sieve the custard into a jug, and pour into the baking dish, covering all of the panettone. Baste any parts of the bread that are dry and leave to soak for 10 minutes. Then sprinkle the Demerara sugar over the top for a crispy topping
- Cover with foil and bake for 40-45 minutes, or until the custard has set and the pudding is golden
- Serve warm.
It’s a great recipe to use up older bread. Just add currents/sultanas and candid peel if you want to use plain bread instead. It will keep in the fridge for a few days. To reheat, cover with foil. For an Italian spin, this recipe works well with Panettone - a treat at Christmas - thanks Rachel Davies for the idea.