Prep
20 minBake
30 minsServes
4Difficulty
Medium About
Adding a vanilla pod and orange zest transforms this humble bread and butter pudding into something really quite special.
Bread & Butter Pudding Recipe
Preheat the oven to 180°C/Fan160°C, 350°F, Gas Mark 4.
Combine the milk, cream, vanilla pod and orange zest in a small non-stick pan, simmer for 2-3 minutes, turn off the heat, cover and leave to infuse until cool.
Butter the bread on both sides, arrange half the slices in the dish, overlapping them as you do.
Beat the eggs and 40g of the Tate & Lyle Golden Granulated Sugar together in a jug then add the milk mixture, removing the vanilla pod, scraping out and adding the seeds.
Discard the vanilla pod and the orange. Pour half the milk mixture over the bread, arrange a second layer of bread on top then pour over the remainder of the milk.
Sprinkle over the rest of the Tate & Lyle Golden Granulated Sugar and leave to sit for 15 minutes.
Place the pudding in the roasting tin, fill halfway with hot water and bake on the middle shelf for 25-30 minutes until golden brown. Remove and serve with custard or cream.
TOP TIP
Fancy switching up this British Classic? Add a splash of your favourite rum or brandy for a boozy bread and butter pudding.
Ingredients – 9 items
1
Milk
Full fat
Double cream
Vanilla pod
Split
Orange
Thinly pared zest
Butter
Unsalted
Bread
2 day old fruit bread, about 250g cut into triangles
Eggs
Tate & Lyle Granulated Sugar
Vanilla custard
Or cream, for serving
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Prep Time – 30 mins (4 hours to chill)
Yield – 12 – 16 (dependant on the size of your cutters)
Ingredients
Biscuits
50g Tate & Lyle Fair Trade – Pure Cane Icing sugar
250g unsalted butter
2 tbsp of Earl Grey Tea
220g plain flour
Pinch of salt
Icing
A squeeze of lemon
100g Tate & Lyle Fair Trade – Pure Cane Icing sugar
Instructions
Combine your tea leaves and butter, leaving overnight preferably to infuse. You can cover in a bowl and leave to the side as this mix shouldn’t be chilled.
Add your butter mix to a bowl your sugar and combine, then add the flour salt until a dough forms
Roll out your dough mix until even – about half an inch thick and cut with your biscuit cutter.
Pop onto a baking sheet and into a preheated oven at 180°C/ 160°C fan/ gas mark 4/ 350°F and bake for 15 mins. Keep and eye on them as they can burn quickly.
Whilst they cool make your icing and then drizzle generously once the biscuits are completely cold.
If Dark Muscovado`s a little too strong for you, this bag might just be your baking`s saviour!
With enough molasses to keep things moist and sticky, our Light Muscovado boasts a buttery, caramel flavour with fewer hints of treacle.
A subtle change that always makes bakes better...
Find out more at the link in bio.
Low in calories with a classically sweet flavour, our Tate & Lyle Sweeteners help to sweeten up breakfast!
Now on offer in Asda and Sainsbury`s
Tablet: £1.50 (£2.00 RRP)
Pouch £1.35 (£1.80 RRP)
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This bundle of Tate & Lyle products could be yours! To be in with a chance of winning, simply:
1) Make sure you`re following us @tateandlylesugars
2) Tell us in the comments which drink you`d make with these prizes...
Competition ends 18th April. T&Cs apply. Link in bio.
Good luck!
We will announce winners no sooner than 19th April, please do not respond to any account claiming to be us or announcing winners.
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