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BakingEasterEasyRecipesSarah Butler

BREAD AND BUTTER JAMMY PUDDING

25 mins Cook
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agnesgempackfoods-ie
prep time
10 mins
cooking time
25 mins
servings
4
total time
45 mins

Equipment

  • saucepan

  • large bowl

  • whisk

  • ovenproof dish (10 x 7”)

Ingredients

  • 200ml full fat milk

  • 200ml double cream

  • 1 vanilla pod (halved and seeds

  • scraped out) or 1 tsp vanilla essence

  • 3 eggs + 1 egg yolk

  • 3 tbsp Gem soft light brown sugar or Gem caster sugar

  • 1 tbsp Gem cornflour

  • 8 small brioche rolls

  • 40g softened butter

  • 75g Gem Gourmet Raisins

  • 3 tbsp Gem soft light brown sugar or Gem caster sugar

  • 4 tbsp strawberry jam warmed

  • 1tbsp Gem icing sugar to decorate

Instructions

1
Preheat oven to 180C/160C fan/gas 4.
2
To make the custard, place the milk and cream in a saucepan.
3
Add the vanilla pod and seeds and bring to a simmer.
4
Separate the egg yolks and the egg whites.
5
Place the egg yolks and three tbsp sugar into a large bowl with the cornflour and combine.
6
Whisk the egg whites to soft peaks in a separate bowl.
7
Whisk the warm milk mixture into the egg yolk and sugar mixture.
8
Spoon in the egg whites and gently whisk into the mixture; it will be fluffy and have lots of bubbles.
9
Butter an ovenproof dish (10 x 7”).
10
Half and butter the brioche rolls.
11
To assemble, place four halved brioche rolls onto the base of the dish.
12
Sprinkle ½ of the raisins on top.
13
Sprinkle one tbsp sugar on top.
14
Drizzle half the jam on top.
15
Pour half the custard mixture over.
16
As it is a layered dessert, repeat the same process.
17
Place the remaining four brioche rolls on top, followed by one tbsp sugar, the remaining raisins and jam.
18
Pour over the rest of the custard mixture and sprinkle one tbsp sugar on top.
19
Bake for 20-25 minutes until golden.
20
Allow to cool for five minutes, decorate with icing sugar before serving.
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