Elite bread and butter pudding

This is very simple and includes one of your five-a-day portions, as well as using up leftover bread. It is good with rhubarb at this time of the year and works equally well with raspberries and plums later on in the season; delicious with extra custard or cream.

  • 16 oz or 500 grams fruit – rhubarb, plums, raspberries or a mixture, sweetened if necessary
  • 10 slices of buttered white bread with crusts removed
  • 3 eggs
  • 2oz or 57 grams castor sugar
  • 8 fl.oz whole milk
  • 7 oz or 200 grams of cream cheese
  • 1 teaspoon of vanilla essence
  • Icing sugar to dust the top


  • Stew fruit until just soft, sweetening if necessary.
  • Cut slices of bread into four and place half into a 9 inch or 23 cm ovenproof dish, buttered side up.
  • Cover with fruit and top with remaining bread, buttered side up
  • Whisk eggs, sugar, milk, cream cheese and vanilla. Pour over and set aside to soak for at least 30 minutes.
  • Cook for 40 minutes at 180 (160 fan) and then dust with icing sugar. Serve straight away.

Flour Power

June-July 2019