Festive Bread & Butter Pudding? Pass the spoon, please...

Updated: Dec 14, 2020



T’is the season to say ‘yes’ to pudding, and what better way to get the dessert-fest underway than with a festive tribute to an old classic.


Now, admittedly there isn’t a huge amount of ‘Christmassing-up’ to do with a recipe that already sells itself on notes of cinnamon and nutmeg, but we’d like to think there’s always wiggle room when it comes to dialling up the spice in a Bread & Butter Pudding!


Beyond enlisting some added ginger for good measure, festive bread & butter pudding can be brought to life simply by switching your standard white bread, for Jason’s Sourdough.


Jason’s specialise in a slow-proved baking process, which produces a superior quality bread - in taste AND quality - to which this dessert owes a great deal of it's 'showstopper' appeal.


With more flavour than you can shake your spoon at, the Festive *Sourdough* Bread & Butter pudding is arguably the pud' to beat this Christmas!


With Jason’s having been baking bread for over four generations - spurred by a combination of passion, and heart - the brand’s popularity has continued to soar, for baking purposes, just as much as brunching!


Jason's Sourdough is available in three variants, White, Grains & Seed and Craft Beer, in Marks and Spencer's stores nationwide for £1.80. Follow them on instagram at @jasonssourdough.


Recipe:

  • 25g butter

  • 1 pack of Jason’s Sourdough

  • 50g/2oz raisins or sultanas

  • 2 tsp ground ginger

  • 2 tsp ground cinnamon

  • 400ml whole milk

  • 60ml condensed milk

  • 2 medium free-range eggs

  • 25g/1oz caster sugar

  • Grated nutmeg


Method

  1. Grease a medium size pie dish with butter.

  2. Cut the crusts off the Sourdough, butter one side of each slice and cut into triangles.

  3. Arrange a layer of bread in the dish, buttered-side up, then add a layer of raisins and a sprinkle of cinnamon and ginger, then repeat the layers until you have used up all of the bread.

  4. Gently warm the milk and condensed milk in a saucepan over a low heat (do not let it boil.)

  5. Crack the eggs into a bowl and lightly whisk with three-quarters of the sugar.

  6. Add the warm milk/condensed milk to the eggs and stir well to make a custard.

  7. Pour the custard over the bread layers, sprinkle with nutmeg and the remaining sugar and leave to stand for approx 20 minutes.

  8. Preheat the oven to 180C.

  9. Place the dish into the oven and bake for 30 minutes.




Sponsored by Jason's Sourdough

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