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Rum and raisin bread and butter pudding

A rectangular white baking dish filled with a golden bread and butter pudding with raisins

Rum and raisin bread and butter pudding

Name: Rum and raisin bread and butter pudding
Total time: 1 h
Yield: Serves 4
Cuisine: British
Ingredients: 85ml spiced rum; 30g raisins; 40g salted butter softened, plus extra for the dish; 350g (10-12 slices) rustic white bread; 3 eggs beaten; 60g caster sugar; 350ml whole milk; 100ml double cream plus extra to serve; 1 lemon zested; ½ orange zested; 1 vanilla pod seeds scraped; nutmeg for grating; 30g demerara sugar

Rosie Birkett

Published: February 16, 2022 at 10:40 AM

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Serves 4

Easy

Total time: 1 hr

+ soaking

A star rating of 5 out of 5.1 ratingRate

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We've given classic bread and butter pudding a boozy twist with the addition of rum. Sprinkling with demerara sugar gives it a golden, caramelised crust

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Bake this comforting rum and raisin bread and butter pudding, then check out our bread pudding, classic bread and butter pudding, brioche bread and butter pudding, chocolate bread and butter pudding and more British dessert recipes.

Recipe writer Rosie Birkett says: “There’s a lot of ‘new year, new you’ content around right now and that’s absolutely fine. I’m all for doing what you need to for your waistline/the environment/your liver and to motivate you into 2022. But for me, who feels the mood-dampening effects of the dark mornings and gloomy afternoons intensely, January has to involve a significant quotient of pleasure in order to maintain my sanity. And in the depths of this potentially melancholic month, what better source of pleasure is there than what we cook and eat?

I take comfort in nourishing, delicious, plant-centric foods, with brothy, greens-packed noodle soups, warming bowls of dhal, hearty winter salads and roasted vegetable traybakes on a rotating roster. Taking advantage of blank diary pages after the furious socialising of the festive break to spend weekends battened down at home, feet up with a mug of something hot and a stack of food magazines or cookbooks is a lovely way to relax and get inspired. And a session of batch cooking to fill your freezer will make future you happy, too. I’m all for easing the load at this time of year.

I also want pudding. Proper hot, rib-sticking desserts spooned steaming into warm bowls and topped with lashings of cream or custard. Sweet things that involve cheering doses of sweetness that fill the kitchen with the scent of vanilla or cinnamon or caramelised nuts, kept in the fridge and reheated when I’m feeling the energy ebb away in the afternoon.

One such dessert that always hits the spot, that also has a pleasing resourcefulness and frugality to it befitting of January, is bread and butter pudding. It was a favourite of my late father, who would twitch his shoulders excitedly at the prospect of what he always lovingly abbreviated to “B and BP”. This version involves rum-spiked raisins, warming spice and plenty of citrus zest, is custardy underneath and crisp with caramelised demerara on top, just as it should be."

Ingredients

Nutrition

85ml spiced rum
30g raisins
40g salted butter

softened, plus extra for the dish
350g (10-12 slices) rustic white bread
3 eggs

beaten
60g caster sugar
350ml whole milk
100ml double cream

plus extra to serve
1 lemon

zested
½ orange

zested
1 vanilla pod

seeds scraped
nutmeg

for grating
30g demerara sugar

Nutrition: per serving

kcal683
fat30.5g
saturates16.6g
carbs71.2g
sugars34g
fibre3.1g
protein16.8g
salt1.3g

Method

step 1

Bring the rum to a boil in a small pan, add the raisins then remove from the heat. Leave to steep for at least 4 hours or preferably overnight.
step 2

Heat the oven to 180C/fan 160C/gas 4 and butter a 20cm x 30cm ovenproof dish or roasting tin. Spread the bread with butter on both sides and cut them in half into triangles. Arrange the slices across the dish at an angle so they are overlapping.
step 3

In a jug or bowl, combine the eggs, caster sugar and a pinch of salt, and whisk until frothy and the sugar has dissolved. Pour over the milk, cream, rum and raisins, and add most of the citrus zest plus the vanilla pod, and grate in a good sprinkling of nutmeg. Whisk to combine everything really well, then pour over the bread, pressing down a little to submerge, if needed. Sprinkle over the remaining citrus zest and a little more nutmeg, then scatter over the demerara sugar. Bake for 30-35 minutes or until the pudding is crisp and golden, and the custard is set. Eat with more cream poured over.

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Authors

Rosie Birkett in a floral shirt sat at her desk

Rosie Birkett

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