Hands up who still has some Christmas cake leftover?
Hands up who’s had enough of it now? Well I’ve got a neat little way to use it up and make it even more delicious second time round!
This bread and butter pudding is really custardy and I have been eating it for my second breakfast everyday since Christmas day! It’s really comforting and moist. I can’t get enough of it which is a good thing as Tim and the girls aren’t keen which means I’ve nearly eaten the whole thing!! I think there will need to be some serious running going on in January.
Christmas bread and butter pudding
- Some Christmas cake (even if it’s a bit stale) sliced up
- 10-12 pieces of buttered bread (any bread will do. I even used pittas in this one)
- 8 egg yolks
- 175g caster sugar
- ½ teaspoon vanilla essence
- 300ml milk
- 300ml double cream
How to make Christmas bread and butter pudding
Start by buttering each slice of bread and cutting it into triangles. It’s okay if the Christmas cake crumbles a bit. You can still use every bit.
Layer the bread in your dish so the points stick upwards then place the thin slices of christmas cake in between. The depth of your pudding will depend on the size of your dish. Mine is pretty big (22x30cm) but a smaller dish will work just as well.
Always end with a layer of just bread. By keeping the christmas pudding buried you avoid burnt bits and it gets really moist. The flavours of the cake also seep into the rest of the pudding when it is completely covered. Set the dish aside.
Whisk the egg yolks and sugar together in a deep bowl.
Place the milk, cream and vanilla essence in a pan and heat until it is simmering – not boiling. Add this to the egg and sugar mix and stir well. Now you have your custard.
Pour the custard over the bread and cake till it’s completely soaked.
I like to squash it down with my hands to make sure it’s all saturated. The pudding will taste best if you leave it to soak for 20 minutes but you can pop it into a heated oven straight away.
The oven should be heated to 170ºC and it should take around 40-50 minutes to bake. Oil a sheet of silver foil and place it over the dish to prevent the top layer burning before it’s baked. Then place the dish in a roasting tin filled ¾ with water. Pop it in the oven for 30 minutes. Remove the silver foil and bake for a further 10 minutes. It’s done when the custard is set.
Heat your grill so it’s very hot and give the pudding a liberal sprinkle of caster sugar and grill till the sugar melts. Watch this like a hawk. It will burn very quickly.
It tastes best warm from the oven with cream, ice cream or custard on the side. I would have liked to show you what this looks like when it was cut into but I managed to throw my camera across the room on Christmas day and now have no working lenses! But it looks and tastes great. The Christmas cake takes on a whole different texture. It’s soft and raisiny without being too fruitcakey and the best bit is when you come across a hint of nut or alcohol.