Scottish Bread and Butter Pudding

1. 1

   Spread each sliced roll with butter, then cut it in half again.

2. 2

   Arrange the slices in two lines in an ovenproof dish, they look better if the two lines face in the opposite direction.

3. 3

   Gently whisk the cream, milk and eggs in a liter jug.

4. 4

   Sprinkle the sugar over the sliced rolls, then pour on the custard

5. 5

   Press down gently on the top to get the custard soaking in, then leave to sit for 15 minutes.

6. 6

   Heat oven to 190C.

7. 7

   Chop the tablet/fudge into half inch cubes (some of it will crumble even smaller, but that's okay)

8. 8

   Sprinkle the tablet/fudge over the bread and butter pudding

9. 9

   Bake for 30 minutes, until the top is golden and crisp, and smelling divine!

10. 10

    Serve with extra heavy/double cream (optional)

* Per serving · 4 servings · Values may vary.

No additional tips available.