Lyle's Classic Bread and Butter Pudding
- 200ml (7floz) full fat milk
- 100ml (3½floz) double cream
- 1 tsp vanilla essence
- 1 medium orange, thinly pared zest
- 60g (2½oz) unsalted butter, softened
- 12 small slices 2-day old fruit bread, about 400g (14oz), cut into triangles
- 3 medium eggs
- 60g (2½oz) Lyle's Golden Syrup
- Custard or cream, for serving
Butter up this classic warming treat
- Combine the milk, cream, vanilla and orange zest in a small non-stick pan. Simmer for 2-3 minutes, then turn off the heat, cover and leave to cool while those delicious flavours infuse.
- Butter up the bread on both sides, arranging half the slices in a 1.75l (3pt) capacity baking dish. Be generous - overlap the slices.
- Beat the eggs and the Lyle's Golden Syrup together in a jug and then add the milk mixture. Get rid of the orange, then pour half the milk mixture over the bread - arrange a second layer of bread on top then pour over the remainder of the milk. Leave to sit for 15 minutes while you preheat the oven to 180°C/160° Fan, 350°F, Gas 4.
- Pop the pudding dish in the roasting tin, fill halfway with hot water and bake on the middle shelf for 25-30 minutes.
- When it's golden brown and slightly caramelised at the edges, it's ready to enjoy remove and serve with custard or cream. You can't go wrong.
Piping hot bread and butter pudding, with that golden edge. Cant be beaten!