Heathcotes Bread & Butter Pudding

Heathcotes Bread & Butter Pudding

This recipe is one of my most well known dishes – my take on the classic Bread & Butter pudding. This was on my very first menu back in 1990 at The Longridge, and still remains on Heathcotes Brasserie’s menu today.

The recipe is the same; I sometimes feel like The Rolling Stones playing Satisfaction or Coldplay singing Yellow – that if we didn’t have Bread & Butter pudding on the menu, we would have uproar! It’s what many of our customers over 20+ years have come for.

Just like those artists who’ve not changed the words, we’ve not changed the ingredients or quantities, in spite of many saying it isn’t quite the same. I suppose when you’ve been making something for 22 years, you do perfect it!

What you need

  • 5 thin slices of white bread
  • 75g butter
  • 100g sultanas
  • 3 eggs
  • 220ml milk
  • 220ml cream
  • 50g sugar
  • 1 vanilla pod split and seeds removed
  • 25g icing sugar
  • 50g apricot jam

What it looks like


What you do:

Butter the bread and remove the crusts. Place one layer of bread on the base of the tray and cover with a layer of sultanas. Place the rest of the bread on top of the sultanas. Bring the cream, milk, sugar and vanilla to the boil in a pan and place the eggs in a bowl and whisk the hot liquid into them.

Pour over the bread and place the dish in a bain-marie and put in a moderate oven for about ½ hour until cooked. Dust with icing sugar and glaze until golden. Cover with apricot jam.

Serve with clotted cream and a compote of dried apricots.


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