Bread And Flora Buttery Pudding Recipe

Name: Bread And Flora Buttery Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pudding x 1.5, dish/basin, lightly brushed with Flora Buttery; 12 slices white bread crusts cut off; 1 3/8 ounces Flora Buttery; 1 vanilla pod or few drops of vanilla essence; grated nutmeg; 800ml semi-skimmed milk; 8 egg yolks; 1 7/16 cups castor sugar plus extra for the caramelised topping; 4 1/3 tablespoons sultanas; 3 5/8 tablespoons raisins

Servings: persons

1
Preheat the oven to gas mark 4/180u00b0C/160u00b0C fan/350u00b0C. Spread the bread evenly with Flora Buttery.
2
Split the vanilla pod and place in a saucepan with the cream and milk and bring to the boil. While it is heating, whisk together the egg yolks and castor sugar in a bowl.
3
Allow the cream mix to cool a little and, then strain it onto the egg yolks, stirring all the time. You now have the custard.
4
Cut the bread into triangular quarters or halves, and arrange in the dish in three layers, sprinkling the fruit and a little grating of nutmeg between the two layers and leaving the top clear.
5
Pour over the warm custard, lightly pressing the bread to help it soak in, and leave it to stand for at least 20-30 minutes before cooking to ensure that the bread absorbs all the custard.
6
The Flora Buttery pudding can be prepared to this stage several hours in advance and cooked when needed. Place the dish in a roasting tray three-quarters filled with warm water and bake for 20-30 minutes until the pudding begins to set. Don't overcook it or the custard will scramble.
7
Remove the pudding from the water bath, sprinkle it liberally with castor sugar and glaze under the grill on a medium heat or with a gas gun to a crunchy golden finish.
8
When glazing, the sugar dissolves and caramelises, and you may find that the corners of the bread begin to burn. This helps the flavour, giving a bittersweet taste that mellows when it is eaten with the rich custard, which seeps out of the wonderful bread sponge when you cut into it. And if you'd like to be more extravagant, replace half the milk with whipping or double cream.

1007

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 pudding x 1.5, dish/basin, lightly brushed with Flora Buttery, 12 slices white bread crusts cut off, 1 3/8 ounces Flora Buttery, 1 vanilla pod or few drops of vanilla essence, and more.

Yes, Bread And Flora Buttery Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Bread And Flora Buttery Pudding

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions