• Recipes
  • Chefs
  • How to Cook
  • Features
  • Competitions
  • Search by ingredient, dish or cuisine

    Popular

    Search history

    Chicken

    Lamb

    Salmon

    Venison

    Sea Bass

    Duck

    Michelin

    Vegetarian

    Dessert

    Cod

Recipes
  • Meat and Poultry
  • Fish and Seafood
  • Courses
  • Dish type
  • Diets
  • Cakes and Baking
  • Occasions
  • Cuisine
  • Everyday and easy
  • Seasonal
Meat and Poultry
Fish and Seafood
Courses
Dish type
Diets
Cakes and Baking
Occasions
Cuisine
Everyday and easy
Seasonal
How to Cook
  • Meat and poultry
  • Fish and seafood
  • Vegetables
  • Knife skills
  • Cakes and baking
  • Sous vide
  • Pickling
  • Chef tricks
Meat and poultry
Fish and seafood
Vegetables
Knife skills
Cakes and baking
Sous vide
Pickling
Chef tricks
|

Kinloch’s bread and butter pudding

by Marcello Tully
  1. Kinloch’s bread and butter pudding
Item 1 of 1
★ ★ ★ ★ ★
Not yet rated

Marcello Tully's bread and butter pudding recipe carries a real depth of flavour thanks to a shot of rum and half a vanilla pod. This is a classic winter dessert and a handy way to make the most of leftover bread

First published in 2015
discover more:
Related Recipes
Not feeling this? See related recipes.

Ingredients

Metric

Imperial

Kinloch's bread and butter pudding

  • 335g of de-crusted white bread, cut into small squares
  • 75ml of rum
  • 120g of raisins
  • 1/2 vanilla pod
  • 500ml of milk
  • 335ml of double cream
  • 2 pinches of salt
  • 335g of butter
  • 5 eggs
  • 210g of sugar
SAVE RECIPE

Equipment

  • Dariole moulds

Method

1
Start the recipe the day before by soaking the raisins in the rum overnight
2
Split the vanilla pod in half and place in a heavy-based saucepan with the milk, cream, salt and butter. Bring to the boil then remove from the heat
  • 1/2 vanilla pod
  • 500ml of milk
  • 335ml of double cream
  • 2 pinches of salt
  • 335g of butter
3
Whisk the eggs and sugar in a large bowl until thick and fluffy. Slowly pour the milk mixture over the eggs and sugar, whisking continuously
4
Place the bread in a bowl and pour over the custard. Add the rum-soaked raisins and mix
  • 335g of de-crusted white bread, cut into small squares
5
Preheat the oven to 160°C/gas mark 3. Prepare a bain marie for the oven
6
Grease the dariole moulds with butter then spoon the mix into the moulds. Stand the moulds in the bain marie and cook in the oven for 45 minutes. Remove from the oven and allow to cool slightly before turning out onto the serving plate
7
Serve with a little extra custard and a raspberry or strawberry coulis
First published in 2015
DISCOVER MORE:
Marcello Tully

When Brazilian-born chef Marcello Tully started his career at fourteen, he may not have anticipated working on the starkly beautiful island of Skye – but then he probably didn’t expect to be crafting some of the most exquisitely refined Scottish-influenced food on the planet, either.

Get in touch

Please sign in or register to send a comment to Great British Chefs.

You may also like

Load more

NAVIGATE

FOLLOW

SITES

© Great British Chefs 2024