Bread and butter pudding is a real comfort dessert, perfect for when you need something sweet that melts in your mouth. Our version adds in pumpkin for some extra texture and sweet spices, making this wonderfully flavourful pudding. Serve your pumpkin bread and butter pudding with vanilla ice cream or cream.
Pumpkin bread and butter pudding
Ingredients
Pumpkin bread
- 30g pecan nuts
- 1 large egg, beaten
- 50ml vegetable oil
- 30ml (2 tbsp) milk
- 120g pumpkin purée
- 85g cake flour
- 80g white sugar
- 2,5ml (½ tsp) bicarbonate of soda
- 1,25ml (¼ tsp) ground cinnamon
- 1,25ml (¼ tsp) ground cloves
- 1,25ml (¼ tsp) ground nutmeg
- 1,25ml (¼ tsp) ground ginger
- 1,25ml (¼ tsp) salt
Pudding
- 125ml (½ cup) milk
- 125ml (½ cup) fresh cream
- 80g white sugar
- 2 large egg yolks
- 1,25ml (¼ tsp) ground cinnamon
- 1,25ml (¼ tsp) ground ginger
- 1,25ml (¼ tsp) ground nutmeg
- 5ml (1 tsp) vanilla extract
Instructions
For the pumpkin bread, preheat the oven to 180°C and lightly grease a loaf tin.
Lightly roast the nuts and cool slightly.
Add the egg, oil, milk, pumpkin and nuts to a large bowl and mix well.
Sift all the dry ingredients and stir into the pumpkin mixture.
Spoon into the loaf tin and bake until an inserted skewer comes out clean, about 30 – 40 minutes.
Place on a rack to cool.
For the pudding, make the bread the day before. Slice the day-old bread thickly and then cut into 2cm cubes. Lightly toast the cubes under the grill.
Preheat the oven to 140°C.
Place the milk, cream and two tablespoons of the sugar in a saucepanand bring to the boil.
Whisk the egg yolks and remaining sugar in a bowl together with the spices and vanilla. Slowly add the milk mixture.
Divide the bread into 4 ramekins, pour the custard over the bread and allow it to soak in, topping up if necessary.
Cook in the preheated oven in a bainmarie until the custard is set, about 30 minutes.
Serve hot with extra crème anglaise and cream.
Notes
To drink: For a warming afternoon tea, serve with a glass of sherry.
