Chefs Corner September, 2019

Rum & raisin bread and butter pudding, vanilla anglaise (makes 8 portions)

Bread & butter pudding

10 slices of stale bread, white
150g of butter, softened
2 tsp ground mixed spice
200g raisins
100ml rum
2 tbsp of Demerara sugar
4 eggs
6 egg yolks
80g of caster sugar
500ml of milk
500ml of double cream 


  • Bring the rum to the boil, once hot remove from the heat and add the raisins allow to soak for 1 hour.
  • Beat the eggs and sugar together in a bowl until pale and smooth. Add the milk and cream to a pan, heat until simmering then remove from the heat. Pour the hot milk over the eggs and sugar, mixing well as you do so.
  • Grease an ovenproof dish with some butter. Remove the crusts from the sliced bread and butter all of the slices on one side. Cut the slices in half.
  • Spread out a layer of the buttered bread to cover the bottom of the dish, slightly overlapping each slice. Sprinkle with a good pinch of mixed spice, and the raisins.
  • Pour over some of the custard to cover the first layer. Repeat this process to make more layers of both the bread and custard until used up, leaving a little custard for serving. Press down firmly, cover with cling film and leave to set in the fridge overnight to allow the bread to soak up the custard.
  • Preheat the oven to 160°C/gas mark 3
  • Remove the bread and butter pudding from the fridge and sprinkle over some Demerara sugar. Bake for 30-40 minutes, or until it feels firm when pressed lightly, do not over cook.


Vanilla Anglaise

125g of double cream
125g of milk
1/2 vanilla pod, split with seeds scraped
2 egg yolks
15g of caster sugar
20g of rum


  • Begin by preparing the brandy anglaise for the pudding. Combine the milk, cream and vanilla in a pan and bring to the boil. Meanwhile, whisk together the eggs and sugar in a separate bowl until thoroughly combined. Remove the vanilla pod
  • Pour the hot liquid over the egg mix, whisking well to combine, then return to the pan and cook to 85°C. Place in a bowl to cool, then remove 80g and whisk in the rum. Return the mixture to the anglaise and whisk through to combine.
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