Name: Roly-poly bread & butter pud
Prep time: 45 min
Cook time: 1 h 15 min
Total time: 2 h
Yield: 8
Cuisine: British
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

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Roly-poly bread & butter pud

Roly-poly bread & butter pud

Sarah Cook

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Serves 8

Easy

Prep: 45 mins

Cook: 1 hr - 1 hr and 15 mins

A star rating of 4.5 out of 5.17 ratingsRate

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

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Ultimate toad in the hole

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal779
fat42g
saturates22g
carbs93g
sugars49g
fibre1g
protein15g
salt1.32g

low

Method

step 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.
step 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.
step 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.
step 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

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A star rating of 4.5 out of 5.17 ratings

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