Earl Grey Tea Bread and Butter Pudding

March 03, 2012

Earl Grey Tea Bread and Butter Pudding

Created by Simon Rimmer especially for the One Brand (for more information, please click here).


1 x One Clever Loaf (white bread)
75g butter
6 One Good Egg yolks
Earl Grey Tea Bread and Butter Pudding2 whole One Good Egg
150g sugar
Vanilla pod
250ml full fat milk
250ml double cream
100ml strong earl grey tea
25g each sultanas and raisins
100g prunes, soaked in brandy
demarera sugar for layers
100ml double cream
100g soft dark brown sugar
100g butter

Whisk the eggs and sugar until light peaks form. Bring the tea, milk and cream to a simmer with the vanilla and then sieve onto the eggs and whisk until a custard constancy. 

Butter the bread and layer up in a (9” x 4” x 2”) ovenproof dish, with the fruit and sugar. Make sure you don’t put any fruit on the top layer however. 

Pour on the custard. If poss leave for 20 mins to infuse, sprinkle with lots of sugar then cook at 180c for 30 mins. 

For the sauce simply bring the sugar, butter and cream to boil, then remove. 

To serve dollop a big load of pudd, drizzle some sauce and top with a quenelle of mascarpone. 

No comments:

Post a Comment

Twitter: CharAimeeClarke

© Charlotte Aimee Clarke 2010