Bread and Butter Pudding with Rum and Orange (8)

A rich version of this dish from ” A Pinch of Salt” by Stephen Ross. Stephen was the chef at Popjoy’s in Bath in the 1970’s and later The Olive Tree Restaurant at the Queensbury Hotel in the same city where these recipes came from. If you have leftovers it is good cold too, but in any event serve with cream.

Bread and Butter Pudding with Rum and Orange (8)
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Bread and Butter Pudding with Rum and Orange (8)
Print Recipe
Ingredients
Servings:
Instructions
  1. Choose a deep pudding dish. Butter the slices of bread and then layer with each layer having a sprinkling of the rum, sugar, orange rind and juice and sultanas.
  2. Prepare the custard but do not cook it until thickened. Pour over the bread. You will need more or less custard depending on your dish but it must come near the top.
  3. Sprinkle over the remaining sugar then bake at 180 C, Gas 4 for 30 minutes or until just set. For a crunchy top finish under the grill.
  4. Serve with cream.
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