Lyle's Classic Bread and Butter Pudding

Lyle's Classic Bread and Butter Pudding

Enjoy a traditional pudding with a subtle twist – a tactical trickle of Lyle's Golden Syrup to enrich this Hearty and warming Winter favourite.

Serves

4

PREP TIME

20 minutes

COOK TIME

25-35 minutes

INGREDIENTS

  • 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

INSTRUCTIONS

What Is Bread And Butter Pudding?

Bread and butter pudding is a quintessentially British dessert that’s been a family favourite for generations. Plus, it’s a great way to use up any leftover bread before it goes off!

Made by layering slices of buttered, milk and cream-soaked bread in a baking dish and drizzling it with Lyle’s Golden Syrup – our special ingredient – this classic bread and butter pudding recipe is sure to tempt your taste buds.

How To Make Classic Bread And Butter Pudding

Butter up this classic, warming treat.

  1. 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.
  2. Butter up the bread on both sides, arranging half the slices in a 1.75l (3pt) capacity baking dish. Be generous - overlap the slices.
  3. 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.
  4. Pop the pudding dish in the roasting tin, fill halfway with hot water and bake on the middle shelf of your oven for 25-30 minutes.
  5. When it's golden brown and slightly caramelised at the edges, it's ready to enjoy. Remove and serve with custard or cream – either way, you can't go wrong!

CHEF'S TIP

  • If preferred, you can cut the crusts off your bread beforehand.
  • Try switching up the type of bread you use each time, consider sourdough, brioche, croissants, or even hot cross buns!
  • Piping hot bread and butter pudding – with that golden edge – simply can’t be beaten!