The classics always make the best desserts, like this delicious bread and butter pudding recipe. It was created by top chef Paul Ainsworth for Sharp’s Brewery, and with a list of ingredients like double cream, butter and sugar, it’s definitely one for a big blow-out dinner. But if you’re going to enjoy this iconic dessert, then you might as well do it properly, eh?
Ingredients
12 slices of white bread
125g butter
30g sultanas
450g Cornish double cream
150ml milk
2 vanilla pods
140g egg yolk
175g sugar
One Pyrex dish
Method
Butter the bread and take off the crusts, then cut the bread into triangles. Brush the Pyrex dish with butter to stop the bread baking to the dish. Build up the bread in the dish like a jigsaw, sprinkling sultanas over every layer apart from the top one.
Now make your custard: bring the milk, cream and vanilla to the boil; meanwhile whisk your egg yolks and sugar together until they become very pale, almost beige.
Pour the cream mixture over the egg mixture and stir with a wooden spoon, then place the bowl over some boiling water and stir the custard until it coats the back of the spoon. Pass through a sieve – not a fine one, you just want to get rid of the vanilla pod – then pour the custard over the bread leaving a bit behind to top up later.
Leave the pudding for about six hours to soak up the custard, then top up with the excess custard and place the dish in a bath of water and into the oven at 130°C. Cook for about 25 minutes until it has just a slight wobble.
Leave to cool slightly. Sprinkle caster sugar on top and glaze using a blowtorch to create a crispy top and dish up.
This recipe was created by Paul Ainsworth for Sharp’s Brewery. Pair with Sharp’s Brewery 6 Vintage Blend. For more information about Sharp’s, visit sharpsbrewery.co.uk/
