Roly-poly bread & butter pud

Roly-poly bread & butter pud

  • 1
  • 2
  • 3
  • 4
  • 5
(12 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 45 mins Cook: 1 hr - 1 hr, 15 mins

Skill level

Easy

Servings

Serves 8

There's nothing more comforting than a nursery pud, and this recipe combines two favourites in one

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
779
protein
15g
carbs
93g
fat
42g
saturates
22g
fibre
1g
sugar
49g
salt
1.32g

Ingredients

  • 85g very soft butter, plus extra for the dish
  • 350g raspberry jam
  • large fresh unsliced white bread loaf (about 800g)
  • 4 eggs
  • 400ml double cream
  • 400ml milk
  • 85g caster sugar, plus a little extra
  • 1 tsp vanilla paste or seeds scraped from 1 vanilla pod

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  1. Butter a deep 2-litre baking dish. Dollop in half the jam and spread over the base of the dish. Trim the crusts and rounded top from the loaf so that you are left with a rectangular block of bread. Cut into 4 thick slices of bread. Whizz the crusts and left over bread into crumbs and freeze for later.
  2. Spread the butter over one side of each slice of bread. Flip the slices over and spread the un-buttered sides with remaining jam. Roll up the slices from the short sides, jam-side inwards, to make 4 fat Swiss rolls. Halve each so you end up with 8 short, squat Swiss rolls. Squish these snugly into the baking dish, cut-sides up, so you can see 8 jam swirls.
  3. Whisk together the eggs, cream and milk, then sieve into a jug with the sugar and vanilla. Give a good stir, then carefully pour over the bread swirls – you may have to do this in stages, letting the custard soak in bit by bit. Let the dish stand at room temperature for 30 mins so the custard continues to soak in.
  4. Heat oven to 160C/140C fan/gas 3. Scatter some more caster sugar over the pudding, then bake for 1 hr-1 hr 15 mins until the top is golden and the custard is gently set. Cool for 5 mins, then serve.

Recipe from Good Food magazine, October 2010

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
raspberryjam's picture

I made this a few times and loved it every time. Easy to make, very nice and worth the calories!

nikkinoodle40's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Split opinion on this one, husband gave it three stars and I preferred it to him and once I served it with custard would of given it five stars. I'm a lover of bread and butter pudding but husband doesn't like currants so thought this would be the perfect compromise. Instead of using a vanilla pod I had some infused vanilla sugar. Delishiosa! Only criticism I would make was that it needs an accompliment with it because there wasn't enough sauce. Will make again.

haslop's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Really lovely pudding, very tasty! Will definitely make this again

bfcpaul's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Made this a couple of weekends ago. I love Bread & Butter Pudding however the rest of the family isn't as keen (I really should be more picky picking my relatives!). Anyway, made it and it was delicious. Really nice. A proper British winter pudding.

lucy123pig's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Easy to prepare and delicious. Ignored the calories!

sandra220261's picture

I used home made lemon curd instead of raspberry jam. It didn't look as good as you couldn't see the swirls but it tasted fab. I'll definitely use the lemon curd again.

annaborowski's picture
  • 1
  • 2
  • 3
  • 4
  • 5

All you need to know is that this is absolutely gorgeous and you won't regret making it. DO IT!!

geoffsmissus's picture

Haven't made this yet but have saved recipe. Just wanted to suggest that you add some chunks of cheese and parsley to the crusts and leftover bread before whizzing. Makes a great topping for fish pie.

anji444's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Very rich but utterly delicious. To aestarr - yes the leftover bread is made into breadcrumbs to use in another recipe.

celestialchef's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Really lovely recipe! I'd recently taught my boyfriend to make regular bread and butter pudding, which he loves, so when we were looking for ideas for making a romantic meal together on Valentines night -this won hands down - and it didn't disappoint - it was gorgeous. Its a keeper.

freya99's picture

I usually make this with cherry jam, and a layer of defrosted cherries at the bottom (on top of the jam)

dory61's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Have made this pud several times now, works as a family treat or a dessert at a dinner party, loved by everyone and so easy!

kuifke's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I really liked this one. Use your own taste of jam/marmalade.

aestarr's picture

Just wondering when the frozen breadcrumbs are used in this recipe? Or are they used for later meaning another time?
Am trying this recipe out on my family at the weekend! Can't wait!

angelicminxy's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I love bread & butter pudding, the other half loves jam roly-poly. This recipe = success all round. This delicious pudding is easy to make and far too easy to eat. Heavenly!

Questions

Tips