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Rum and Raisin Bread and Butter Pudding with Orange and Ginger

Rum soaked raisins are topped with a layer of soft, ginger jam sandwiches, cooked in a silky, smooth, delicious, orange custard and finished with a crunchy sugar and ginger topping. Serve hot with ice cream, cream or even custard, this luscious dessert has a range of luxurious textures and flavours, yet sits firmly at the top of the comfort food category.

Serves 4

Course Dessert
Cuisine British
Keyword bread and butter, custard, Ginger, orange
Prep Time 10 minutes
Cook Time 35 minutes

Ingredients

Bread and Butter:

  • 50g raisins
  • 2 tablespoons dark rum (or use orange juice)
  • 160g/4 slices brown bread
  • 35g unsalted butter, at room temperature
  • 4 tablespoons ginger jam

Custard:

  • 150g/ml milk,
  • 150g double/heavy cream.
  • 30g soft brown sugar, or you can use caster sugar.
  • grated zest of 1 orange
  • ½ teaspoon vanilla extract or paste
  • 1 egg
  • small ⅛ teaspoon fine salt

Topping:

  • ½ teaspoon ground ginger
  • 1 tablespoon demerara sugar

Instructions

  1. Collect together your equipment (see Recipe Notes below) and ingredients. You will need a buttered 750ml – 1 litre/2 pint baking dish – mine measures 22cms x 14cms and 6cms deep.

  2. Weigh the raisins and rum into a small, microwave safe bowl and blitz for 1 minute in a microwave. Set aside.

  3. Butter the bread and use the remaining butter to grease the baking dish. Use additional butter, if necessary.

  4. Spread the jam on half of the bread slices and then top with the remaining bread. Slice off the crusts and cut each jam sandwich into 4 triangles.

  5. Weigh all the custard ingredients into a jug and mix well.

  6. Tip the rum and raisins into the base of the buttered baking dish and top with the jam sandwiches. I alternate corner tip up and then flat base uppermost.

  7. Pour the custard over the sandwiches, ensuring they are all covered in the mixture. Leave to absorb the custard for a minimum of 10 minutes.

  8. When you are ready to cook the pudding, preheat oven to 180°C/350°F/Gas 4 (fan 160°C)

  9. Mix the demerara sugar with the powdered ginger and sprinkle over the top of the pudding. Bake in the centre of a pre-heated oven for 30 – 40 minutes, or until the bread slices on the top of the pudding are crispy and the custard mixture has just set. You will know it is cooked when the centre rises in a slight dome shape and feels firm, yet wobbly, to the touch.

  10. Leave to sit for 10 minutes and then sieve over a little icing sugar. Serve hot or warm, either as is, with ice cream, cream or even some custard.

Recipe Notes

Equipment:

  • 750ml – 1 litre/2 pint baking dish – mine measures 22 cms x 14 cms and 6 cms deep – well buttered
  • kitchen scales and measuring spoons
  • measuring jug
  • chopping board and knife
  • orange zesterf/fine grater
  • sieve

 

Where is this recipe from?

This recipe is inspired by a Nigella recipe I saw recently called My Grandmother’s Ginger Jam Bread and Butter Pudding. See here for the original recipe. However, the quantities are based on the bread and butter pudding I have been making for years.

 

More details on ingredients and instructions:

Please see the ingredient list and the instructions in the post above, for further information.