Description
A decadent twist on classic bread and butter pudding featuring layers of strawberry jam and fresh chopped strawberries, soaked in a rich vanilla custard and baked until golden and juicy. Served with cold single cream, this comforting dessert is perfect for showcasing the sweet, summery flavors of strawberries in a warm, creamy pudding.
Ingredients
Scale
For the Pudding
- 1 tbsp salted butter, softened
- 300ml double cream
- 250ml whole milk
- 4 eggs
- 2 tsp vanilla bean paste
- 50g golden caster sugar
- 5 tbsp strawberry jam
- 10 slightly stale white bread slices, crusts removed
- 150g Morrisons Strawberries, roughly chopped
- 2 tbsp demerara sugar
To Serve
- single cream
Instructions
- Prepare the dish: Butter an ovenproof dish approximately 20cm x 25cm. Also have ready a larger roasting dish that this pudding dish fits into comfortably.
- Make the custard base: Pour the double cream and whole milk into a small saucepan and gently bring to a simmer over low heat. In a medium bowl, whisk together the eggs, vanilla bean paste, and golden caster sugar until combined. Gradually pour the hot cream and milk mixture over the eggs, whisking continuously to create a smooth custard.
- Assemble the pudding: Spread the strawberry jam evenly over five slices of the white bread. Sandwich with the remaining slices to make five pairs and cut each sandwich diagonally into quarters. Arrange these bread pieces slightly overlapping in the prepared baking dish.
- Soak the bread: Pour the custard mixture evenly over the arranged bread pieces. Chill the assembled pudding in the refrigerator for 45 minutes; it can be prepared up to six hours in advance.
- Preheat the oven and prepare water bath: Heat the oven to 180°C (160°C fan) or gas mark 4. Boil a kettle of water. Sprinkle the chopped strawberries and demerara sugar evenly over the custard-soaked bread.
- Bake in a bain-marie: Place the pudding dish inside the larger roasting dish. Pour the boiling water into the larger dish until it reaches halfway up the sides of the pudding dish. Carefully transfer to the oven and bake for 35–45 minutes until the pudding is golden brown, puffed up, and juicy.
- Cool and serve: Carefully remove the pudding from the water bath and let it cool for 10 minutes. Serve warm with cold single cream poured over, if desired.
Notes
- Use slightly stale bread for better absorption of the custard, ensuring a moist pudding.
- The pudding can be prepared up to six hours ahead and chilled before baking, perfect for planning ahead.
- A bain-marie (water bath) ensures gentle, even cooking and prevents the custard from curdling.
- Adjust baking time depending on your oven; the pudding should be golden and set but still juicy inside.
- Feel free to substitute strawberries with other berries or seasonal fruits as desired.
- Prep Time: 20 mins
- Cook Time: 40 mins
- Category: Dessert
- Method: Baking
- Cuisine: British
Keywords: bread and butter pudding, strawberries, dessert, British pudding, custard, baked pudding, strawberry jam, creamy dessert
