Dave Mooneys Manchester Bread and Butter Pudding Recipe

The fruity malt depth of Soreen enhances the usual bread and butter pudding with a new twist on this old favourite...



What you’ll need:

150g Soreen – any Flavour

150g slightly stale sliced bread – crusts removed

60g soft unsalted butter and more for greasing

Juice and zest of one orange

3 x tablespoons sultanas

300ml milk

300ml double cream

1 x vanilla pod; split

3 x large free range eggs; beaten

½ teaspoon grated nutmeg

3 x tablespoons caster sugar

What to do:

Preheat the oven to 150c/300f/gas 2

Liberally butter a baking dish, deep enough to take two layers

Slice the Soreen, then butter one side of each slice and the slices of bread

Simmer the milk (for about 10 minutes) with the vanilla pod, nutmeg, orange juice and zest – do not allow the milk to boil. Now is a perfect opportunity for a Soreen moment, a.k.a, make a cuppa and choose something tasty from the Soreen range.

Beat the eggs well with the double cream. Strain the milk and then whisk into the egg mixture.

Layer the dish with the slices of Soreen, then scatter some sultanas on top, then put a layer bread slices on top, pour over the custard and then spell your name out on top of the custard with the remaining sultanas.

Bake in the oven for 20 mins

Sprinkle over the caster sugar

Bake in the oven for another 15/20 mins

Soreen product used:

Sliced Malt Loaf