Bread and Butter Pudding
Slices of sweet brioche in our vanilla custard, scattered with sherry-soaked raisins & cinnamon sugar.
How to Cook
This pudding is best cooked fresh but can be frozen at home. Please follow these instructions carefully.
1. If cooking from chilled, preheat your oven to 200ºC / 190ºC fan / gas mark 7. (If cooking from frozen, preheat your oven to 190ºC /170ºC fan/gas mark 7).
2. Remove the film but leave the pudding in its wooden tray*.
“3. Place the wooden tray on a baking tray in the centre of the oven and cook for 15 minutes, or 20 minutes if using a gas oven.
(If cooking from frozen, cook for an extra 10 minutes).”
4. Leave to stand for 2 minutes, make sure it’s piping hot throughout.
*Our wooden trays are designed for the oven, just make sure they aren’t placed close to any element or flame.
Milk, double cream (milk), wheat flour (wheat flour, calcium carbonate, iron, niacin, thiamin), sugar, free-range egg, raisins (4%), sherry (2%), butter (milk), cornflour, rapeseed oil, yeast, Madagascan vanilla extract, salt, flour treatment agent: ascorbic acid*, soya flour, ground cinnamon, sunflower oil, vanilla seeds.
*Don’t worry, this gives the fluffy texture to the brioche.
Secret ingredient: obsession
Suitable for vegetarians.
per ¼ pack
(of which saturates)
(of which sugars)
For allergens, including cereals containing gluten, see ingredients in bold. May also contain nuts, peanuts and sesame.
A little bit
on the side
Thick double cream