Bread and Butter Pudding (Ishbel's)
Blackberry bread and butter pudding
There are still loads of blackberries on the hedgerows (even if old wives’ tales tell you not to pick them after the end of August!) – here’s a nice hot pudding for the slightly cooler autumn season.
25g golden caster sugar
2 tsp ground cinnamon*
500g blackberries (or raspberries or blueberries)
8 thin-cut slices of day-old, quality white bread
50g unsalted butter, at room temperature
Grated zest of 1 large lemon
142ml pot double cream
2 large eggs, beaten well
25g demerara sugar
Preheat the oven to 180°C, gas mark 4. Mix the caster sugar with 1 teaspoon of the cinnamon and sprinkle half of this mixture into the base of a deep 1˝ litre ovenproof dish. Scatter half the blackberries over it.
Spread the bread on one side with the butter and cut each slice into 2 triangles, leaving the crusts on. Arrange half of the bread in overlapping slices over the blackberries and press down to squash the fruit slightly. Add the remaining blackberries then sprinkle the rest of the sugar/cinnamon mixture, along with the lemon zest, over the top.
Add the remaining layer of bread and press down. Use a fork to lightly whisk together the milk, cream and beaten eggs, then carefully pour the mixture evenly over the bread.
Mix the remaining cinnamon with the demerara sugar and scatter over the top. Bake for 40 minutes, or until the crust is golden and crisp and the fruit is bubbling. Serve with fresh pouring cream.
*(If you don’t like cinnamon, substitute a tablespoon of mixed chopped peel)