grahams gold top bread and butter pudding step 5

Rich and luxurious Gold Top Bread and Butter pudding

This version of the classic pudding is made with Graham’s Family Dairy Gold Top milk which gives it a smooth richness. Instead of the traditional vine fruits, we used dried apricots, pears and blueberries
and included a sprinkle of mixed spice to add a festive twist.

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Gold Top Bread and Butter pudding

INGREDIENTS

55g butter
200g slightly stale white sliced bread
45g dried apricots, diced
45g dried pears, diced
30g dried blueberries
1 tsp mixed spice (optional)
4 medium eggs
1 egg yolk
800 mls Graham’s Family Dairy Gold Top Mlk
85g caster sugar
1 teaspoon vanilla extract
6 tablespoons apricot jam
Lemon juice

METHOD

Lightly grease a 1.5 litre shallow oven proof baking dish with a little of the butter. Use the rest of the butter to spread on the slices of bread. Cut them in half, diagonally to make triangles.
Mix the dried fruit and spice together and sprinkle into the bottom of the baking dish.

Arrange the overlapping slices of bread on the top

Beat together the eggs, egg yolk, milk, sugar and vanilla extract
Carefully pour over the bread and leave to soak for at least 30 minutes (this can be for longer if placed covered in the refrigerator).

Preheat the oven to 1500C/Fan 1300F/ gas mark 3.
Half fill a roasting tin with boiling water and place the pudding in it. Put the oven for 30 – 40 minutes to cook (it is better to cook it at a lower temperature for longer, than rush it at a hotter
temperature). It should still be slightly moist but not at all runny the centre.

Meanwhile put the apricot jam in saucepan with a squeeze of lemon juice and a tablespoon of water. Bring to the boil and push through a sieve.

When the pudding is ready and slightly cooled carefully brush or spoon the warm apricot jam over the surface. Serve warm or cold with single cream or custard flavoured with Drambuie or whisky.

Watch video of Graham’s Gold Top Milk Bread and Butter Pudding

Graham's Gold Top Milk Bread and Butter Pudding

Luxurious and creamy bread and butter pudding

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Ingredients

55 g butter
200 g slightly stale white sliced bread
45 g dried apricots diced
45 g dried pears diced
30 g dried blueberries
1 tsp mixed spice optional
4 medium eggs
1 egg yolk
800 mls Graham's Family Dairy Gold Top Mlk
85 g caster sugar
1 teaspoon vanilla extract
6 tablespoons apricot jam
Lemon juice

Instructions

Lightly grease a 1.5 litre shallow oven proof baking dish with a little of the butter. Use the rest of the butter to spread on the slices of bread. Cut them in half, diagonally to make triangles.
Mix the dried fruit and spice together and sprinkle into the bottom of the baking dish.
Arrange the overlapping slices of bread on the top
Beat together the eggs, egg yolk, milk, sugar and vanilla extract
Carefully pour over the bread and leave to soak for at least 30 minutes (this can be for longer if placed covered in the refrigerator).
Preheat the oven to 1500C/Fan 1300F/ gas mark 3.
Half fill a roasting tin with boiling water and place the pudding in it. Put the oven for 30 - 40 minutes to cook (it is better to cook it at a lower temperature for longer, than rush it at a hotter
temperature). It should still be slightly moist but not at all runny the centre.
Meanwhile put the apricot jam in saucepan with a squeeze of lemon juice and a tablespoon of water. Bring to the boil and push through a sieve.
When the pudding is ready and slightly cooled carefully brush or spoon the warm apricot jam over the surface. Serve warm or cold with single cream or custard flavoured with Drambuie or whisky.