Strawberries & cream bread & butter pudding

Strawberries & cream bread & butter pudding

By Helena Busiakiewicz

Try this summery twist on a classic pudding packed with juicy strawberries, or swap for your seasonal berry of choice

15 mins

50 mins

plus 45 mins chilling

Easy

Easy

6

6

Nut-free

Vegetarian

Nutrition:

kcal

540

fat

34g

saturates

20g

carbs

46g

sugars

29g

fibre

2g

protein

11g

salt

0.68g

Stay up to date with

Ingredients

, softened

double cream

whole milk

eggs

vanilla bean paste

5 tbsp strawberry jam

10 slightly stale white bread, crusts removed

, roughly chopped

demerara sugar

single cream, to serve

Method

Step 1

Butter an ovenproof dish (ours was 20cm x 25cm). You will also need a larger roasting dish that this fits in comfortably. Pour the cream and milk into a small saucepan and bring to a simmer over a low heat.

Step 2

Meanwhile, whisk the eggs, vanilla and caster sugar together in a medium bowl. Pour the hot milk and cream over the eggs, whisking continuously until smooth.

Step 3

Spread the jam on five slices of the bread, then sandwich the remaining slices of bread on top. Cut into quarters diagonally, then arrange into the baking dish, slightly overlapping each other.

Step 4

. Heat the oven to 180C/160C fan/gas 4. Boil a kettle.

Step 5

Sprinkle the pudding with the chopped Morrisons Strawberries and demerara sugar, then lower into the larger roasting dish. Pour the just-boiled water from the kettle into the larger dish until it comes halfway up the sides of the pudding tin. Carefully put in the oven and bake for 35-45 mins until golden, puffed up and juicy.

Step 6

Carefully remove the pudding from the larger tin and leave to cool for 10 mins. Serve with cold single cream, if you like.

Install our app today for ad-free recipes, meal plans, podcasts and more

Discover everyday cooking inspiration

Download our app

Follow this channel

Sign up to our newsletter

Visit our website

a