Cook The Perfect... bread and butter pudding with Annie Stirk

Chef Annie Stirk explains to Jenni Murray how to make the perfect bread and butter pudding.

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Tips and techniques

1. 1. Experiment with a selection of breads like teacakes, croissants and panettone
2. 2. Leave the bread soaking in the milk and cream for 10-15mins before baking
3. 3. Soak your dried fruit in an alcohol like whisky, rum or brandy
4. 4. Grate fresh nutmeg over the top before serving

Recipe

Serves 6

1. 400ml full fat milk
2. 400ml double cream
3. 1 vanilla pod, split lengthways or a splash of vanilla extract
4. 8 egg yolks
5. 150-175g caster sugar (sweeten to taste)
6. 12 slices of medium white bread, crusts removed or use the equivalent in slices of fruit bread.
7. 50g softened butter
8. 50g sultanas or raisins
9. 3 tbsp Cointreau
10. 3 tbsp orange marmalade
11. Freshly grated nutmeg

1. Preheat the oven to 180C/gas mark 4. If using a fan oven, reduce to 170 degrees C.

2. Soak the raisins in the Cointreau for 20 minutes.

3. Pour the milk and cream into a pan, add the split vanilla pod or vanilla extract, heat gently until just warmed, but do not allow to boil.

4. In a separate bowl, whisk the eggs with the caster sugar.

5. Let the milk and cream to cool slightly, then strain onto the egg mixture, whisking as you go.

6. Remove the crusts from the bread, then spread with the softened butter and marmalade, and cut into triangles or rectangles.

7. Layer up the bread with the soaked fruit and then pour the warm custard over the bread and fruit.

8. Leave it to stand for approximately 20 minutes to allow the bread to soak up the custard, don't worry if you haven't got time to do this, it won't be a disaster.

9. Grate a dusting of nutmeg over the top of the pudding.

10. Bake for 25-30 minutes, until the pudding is puffed and golden.

11. Serve with clotted cream, vanilla ice-cream or custard with a sprig of fresh mint to garnish.

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Chef Annie Stirk explains to Jenni Murray how to make the perfect bread and butter pudding.

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