Try this yummy version of bread and butter pudding – with its wonderful flavour of South African Bubblegum plums.
Preparation: 15 minutes, plus standing
Cooking: 35 minutes
6 South African Bubblegum plums, pitted and sliced
6 slices panettone or brioche (weighing about 300g)
3 large eggs
150ml single cream, plus extra to serve
40g caster sugar
1tsp vanilla extract
Whipped cream or mascarpone, to serve
|Per 100g (recipe)||Per serving|
|RI (%) per 100g (recipe)||RI (%) per serving|
|Of which saturates||3.7g||11g||19%||55%|
|Of which Sugars||7.9g||23g||9%||26%|
- Arrange half the plum slices in the base of a 1.5 litre baking dish. Use 1tsp of the butter to grease around the sides and rim of the dish. Spread the remaining butter over the slices of panettone or brioche. Cut into triangles, then arrange in the dish, overlapping to fit. Tuck the remaining plum slices in amongst the bread.
- Beat together the eggs, milk, single cream, caster sugar and vanilla extract. Allow a few minutes for the sugar to dissolve. Pour slowly into the dish, over the bread. Cover and allow to stand for at least 30 minutes. (If you want to cook the pudding later, refrigerate until required).
- Preheat the oven to 180°C, fan oven 160°C, Gas Mark 4. Stand the baking dish on a baking sheet.
- Bake for 30-35 minutes until puffed up and golden brown. Cool for a few minutes, then serve with whipped cream or mascarpone.
Cook’s tips: For an everyday version, use regular white bread – best when a couple of days old, as its drier texture soaks up more liquid.