Bread and Butter Pudding with Blackberries

    55 minutes

    A special bread and butter pudding this has two layers of blackberry flavour, first spread onto the bread before baking, the second as a sauce to eat with it.

    4 people made this

    Serves: 8 

    • 8 slices of white bread
    • 50g butter, softened
    • blackberry jam, to spread on the bread
    • 250g creme fraiche or sour cream
    • 5 eggs
    • 1/2 cup (90g) caster sugar
    • 2 teaspoons orange rind
    • 2 1/2 cup (625ml) milk
    • Blackberry Sauce
    • 1/4 cup (90g) blackberry jam
    • 3 tablespoons (60ml) orange juice

    Preparation:10min  ›  Cook:45min  ›  Ready in:55min 

    1. Preheat oven to 180 degrees C.
    2. Spread the bread with butter and blackberry jam. Sandwich them and cut into 4 triangles. Put sandwiches in a greased heatproof dish.
    3. Beat the crème fraiche with eggs, caster sugar and orange rind until become thick. Gradually add milk, then pour on top of bread.
    4. Bake the pudding for 45 minutes or until set. Ideally cook it in a larger pan quarter filled with hot water; the bain marie method.
    5. Blackberry Sauce: Mix the jam and orange juice together in a small saucepan. Heat but do not boil. Pour over the pudding before serving, or pour into a jug for people to pour individually into their bowls.

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