Apple, rum and raisin bread and butter pudding recipe

This classic British pud from Rachel Allen is soaked in rum and packed with fruit

Serves 6-8

Ingredients

Butter, for spreading
12 slices of white bread, crusts removed
200g cooking apples, such as Bramley
150g raisins
450ml single cream
225ml milk
4 eggs
150g caster sugar
50ml dark rum (optional)
1 tbsp granulated sugar
Pinch of ground cinnamon (optional)

Method

Preheat the oven to 180°C/gas mark 4. Butter the bread, cut into smaller pieces and arrange 6 in an ovenproof dish, buttered side down. Peel and core the cooking apples and cut into 2cm chunks. Place the apple and raisins in a layer on top of the bread. Arrange the remaining bread, again buttered side down and overlapping if necessary, to cover the fruit.
Pour the cream and milk into a saucepan, bring to just under the boil and remove from the heat. While the mixture is heating up, whisk together the eggs and caster sugar in a large bowl. Add the hot cream mixture and the rum (if using) to the egg mixture and whisk to combine. Then pour this custard over the bread and leave to soak for 10 minutes.
Sprinkle the granulated sugar over the top, and the cinnamon (if using). Put the dish in a bain-marie (a roasting tin filled with just enough boiled water to come halfway up the side of the dish), and bake for about 1 hour until the top is golden and the centre set.

Rachel’s tip: This can be prepared in advance and left in the fridge overnight, uncooked. If making it this way, don’t heat up the milk and cream but add them cold to the whisked eggs and sugar.

Recipe by Rachel Allen from the Kerrygold Community Cookbook

To be in with a chance to have your own recipe printed next to Rachel’s visit the Kerrygold Facebook page

More dessert recipes

Comments

Kitchen friendly version

Average rating: 4/5

Baking recipes

Get your oven gloves on and try these sweet and savoury baking recipes - from biscuit and bread recipes to crumbles, meringues and cakes, 4Food has home-baking covered.