Bread & butter pudding with Baileys
Old-fashioned puds are the best... and they don't come much more indulgent than this restaurant classic
Difficulty and servings
Serves 6
Preparation and cooking times
Ready in 1 hour
- This mixture will fill one baking dish for 6, two small soufflé moulds or 6 large ramekins. Butter the dishes you are using and dust the insides with caster sugar. This protects the custard and stops it going bubbly around the outside; it also stops the pudding from sticking to the sides of the dish.
- For the crème anglaise, beat the egg yolks and sugar together in a large measuring jug. Heat the milk in a saucepan until it just comes to the boil, take it off and pour onto the egg mixture, whisking as you do so. Clean out the pan and pour the egg and milk mixture back in. Slowly stir the mixture over a low heat until it thickens enough to coat the back of a spoon; don't let it boil or the eggs will scramble. Cool completely, then add the Baileys.
- Cut the brioche into cubes or slices; think about how you would like the finished pudding to look. Leave the crust on as it adds colour and flavour. Mix the brioche with the prunes or sultanas.
- To assemble, spoon a little apricot jam into the bottom of the dish, so if you decide to turn the dish out you'll have a glaze on the top. Add the brioche and prunes or sultanas in layers, pouring in some custard between the layers. Finish with a nice neat layer and top up with custard. Leave the mixture to settle for a while.
- Heat the oven to 180C/fan 160C/gas 4. You need to cook this gently - like a crème brulée - to stop the custard from overcooking, so put the dish (or dishes) in a roasting tin and fill the tin three-quarters full with boiling water. Fill the dish with a little more custard and then sprinkle on a little sugar. I like muscovado as it gives a nice caramel effect. Cook for 10 minutes, then turn the heat down to 160C/fan 140C/gas 3 and cook for a further 10-15 minutes, depending on size. Take the pudding out when it's three-quarters cooked as it will continue cooking; check to see if it's ready by pushing a knife blade into the pudding and testing it on the inside of your wrist. It should be hot, but not too hot.
- To serve, glaze the pudding with more apricot jam and give it another few minutes in the oven. If using ramekins, serve in their dishes or carefully unmould them first by gently inverting them onto a flat plate and shaking them loose. Flip them back over carefully or leave them turned out - whichever looks best.
Variations
'The Savoy Grill is steeped in history and when Marcus and I took over, this was one of the first desserts to be resurrected from the 1980s. We sometimes use Grand Marnier instead of Baileys - and there's a chocolate one in the archives, but I think it's rich enough without it.'
Recipe from olive magazine, January 2006.
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Ingredients
- butter
- caster sugar
- 1 loaf or 6 buns brioche (about 200g in total)
- a handful prunes , stoned and halved (or a handful of golden sultanas, soaked in a blonde-coloured rum such as Mount Gay)
- 3 tbsp apricot jam , heated then sieved to make a glaze
- a couple of tbsp muscovado sugar
CRÈME ANGLAISE
- 4 egg yolks
- 4 tbsp caster sugar
- 568ml milk
- a good slug Baileys
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Difficulty and servings
Serves 6
Preparation and cooking times
Ready in 1 hour
Ingredients
- butter
- caster sugar
- 1 loaf or 6 buns brioche (about 200g in total)
- a handful prunes , stoned and halved (or a handful of golden sultanas, soaked in a blonde-coloured rum such as Mount Gay)
- 3 tbsp apricot jam , heated then sieved to make a glaze
- a couple of tbsp muscovado sugar
CRÈME ANGLAISE
- 4 egg yolks
- 4 tbsp caster sugar
- 568ml milk
- a good slug Baileys
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