Ruth Davidson’s Bread and Butter Pudding

Prep Time – 20 mins

Cook Time – 45 mins

Serves 6

Ingredients:

• 250ml full-fat milk
• 300ml double cream
• 2 tsp vanilla extract
• 3 whole large eggs
• 1 egg yolk
• 3 tbsp golden caster sugar
• 8 slices of day-old white crusty bread
• 50g slightly salted butter, softened plus extra for greasing
• 100g mix sultanas and raisins
• Zest of ½ a lemon
• 2 tbsp light muscavado sugar

Method:

1. To make custard, heat the milk and cream together in a saucepan to just below boiling point.
2. Whisk the eggs and yolk with the caster sugar in a jug.
3. Slowly pour the hot milk mixture over the eggs, whisking constantly until smooth.
4. Stir in the vanilla extract.
5. Lightly butter an ovenproof dish, approx. 20cm x 25cm x 5 cm.
6. Cut the crusts from the bread slices then butter both sides of the bread and cut into triangles.
7. Lay half of the bread slices in the bottom of the dish so that they are slightly overlapping.
8. Mix the dried fruit with the lemon zest and sprinkle half of the mix over the bread, layer the rest of the bread on top then sprinkle over the remaining fruit.
9. Heat oven to 180C/160C/gas 4.
10. Pour the custard over the pudding and leave to soak for at least 20 min or longer in the fridge.
11. Sprinkle over the muscavado and bake for 35-40 min until golden brown and puffed up.