Bakewell Bread and Butter Pudding

Bread and Butter pudding is the ultimate humble food. My first experience of it was at school and it was a horror show.

When it came to creating a plant-based version, I just kinda thought of adding raspberries and almonds and finalised a recipe along those lines. But I couldn’t really taste the almonds well enough and although I valued the richness they brought to the table, it wasn’t getting me excited. I wanted this dish in this course but it wasn’t good enough.

Inspiration struck when walking the dog one day. I was wondering how to improve things and thought of raspberries and almonds and logically came to Bakewell Tart. If you’re ever in Kendal go to Garden Cafe – Nikki makes the best Bakewell Tart on the planet.

So yes, Bakewell Bread and Butter Pudding was born. And here it is. I get a bit giddy but who cares? It’s the pursuit of happiness on a plate.

By making this dish, you will acquire and practice the following skills:

• Prepare a soya milk custard base with vanilla, almond, sugar, cinnamon, and kala namak.
• Layer jammed and plain bread slices neatly to create Bakewell-style strata.
• Soak bread thoroughly in custard, pressing down and tipping dish to ensure saturation.
• Control texture by leaving pudding to rest and absorb before baking.
• Bake until crisp and golden on top while keeping the centre gooey.
• Judge doneness by tapping, colour, and smell.
• Serve with cream, ice cream, or fruit for balance.
• Repurpose the base for other flavours (marmalade, chocolate, spiced fruits).

Watch each video in turn, have a go at the dish, and use the quiz as a friendly nudge to make the skill your own.

#bakewellbreadbutterpud

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