Rum and raisin bread and butter pudding
We've given classic bread and butter pudding a boozy twist with the addition of rum. Sprinkling with demerara sugar gives it a golden, caramelised crust
- Serves: 4 persons
- 85ml spiced rum
- 30g raisins
- 40g salted butter, softened, plus extra for the dish
- 350g (10-12 slices) rustic white bread
- 3eggs, beaten
- 60g caster sugar
- 350ml whole milk
- 100ml double cream, plus extra to serve
- 1lemon, zested
- ½orange, zested
- 1vanilla pod, seeds scraped
- nutmeg, for grating
- 30g demerara sugar
Step 1Bring the rum to a boil in a small pan, add the raisins then remove from the heat. Leave to steep for at least 4 hours or preferably overnight.
Step 2Heat the oven to 180C/fan 160C/gas 4 and butter a 20cm x 30cm ovenproof dish or roasting tin. Spread the bread with butter on both sides and cut them in half into triangles. Arrange the slices across the dish at an angle so they are overlapping.
Step 3In a jug or bowl, combine the eggs, caster sugar and a pinch of salt, and whisk until frothy and the sugar has dissolved. Pour over the milk, cream, rum and raisins, and add most of the citrus zest plus the vanilla pod, and grate in a good sprinkling of nutmeg. Whisk to combine everything really well, then pour over the bread, pressing down a little to submerge, if needed. Sprinkle over the remaining citrus zest and a little more nutmeg, then scatter over the demerara sugar. Bake for 30-35 minutes or until the pudding is crisp and golden, and the custard is set. Eat with more cream poured over.