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Recipe: Tiramisu Bread & Butter Pudding

Tuesday, 24 December 2024 08:00

A feast of flavours to satisfy those sweet cravings, this is a belter of a bread and butter pudding, which really packs a punch! Perfect for Christmas gatherings

INGREDIENTS

500ml (171⁄2 fl oz) whole milk 500ml (171⁄2 fl oz) double cream
1 tsp vanilla bean paste
2 eggs, plus 1 egg yolk
30g (1oz) light soft brown sugar 250ml (9 fl oz) triple shot espresso 100ml (31⁄2 fl oz) Tia Maria
175g (6oz) sponge fingers
50g (2oz) unsalted butter, softened, plus extra for greasing
1 small loaf of sliced white bread 100g (31⁄2 oz) dark chocolate chips 25g (1oz) demerara sugar
30g (1oz) cocoa powder

Baileys cream (optional): 250g (9oz) mascarpone 400ml (14 fl oz) double cream 50ml (2 fl oz) Baileys

METHOD

1 To make the custard, heat the milk, 500ml cream and vanilla bean paste in a saucepan over a medium heat.

2 Put the eggs, yolk and light soft brown sugar in a bowl and mix until the mixture starts to turn pale and creamy.

3 When the milk and cream mixture is just about simmering, pour it into the eggs and sugar in one steady stream, whisking constantly. Return the mixture to the saucepan over a low heat, stirring constantly until the custard starts to thicken very slightly.

4 Mix together the espresso and he Tia Maria and soak the sponge fingers in the mix.

5 Spread the butter over the sliced bread and cut each slice in half to form two triangles. Now grease a 30x25cm ovenproof dish with butter and add a row of bread triangles followed by a row of the coffee-soaked sponge fingers and so on, so you have a dish full of alternating rows of bread and sponge fingers. Sprinkle over the chocolate chips, then pour over the custard. If the custard has thickened up too much, you can mix in some more milk.

6 Preheat the oven to 160°C fan/180°C/Gas Mark 4. Sprinkle over the demerara sugar and bake for 25 to 30 minutes until golden brown and bubbling.

7 Remove from the oven and set aside for 10 minutes while you make the cream. Put the mascarpone, cream and Baileys in a bowl and mix together until you have a good thick consistency. Serve the pudding topped with a dollop of the Baileys cream, if you like.

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