Teacake Bread and Butter Pudding Recipe
Using Wildcraft tea cakes in this recipe cuts out the need to buy loads of ingredients or to faff around with dried fruit and spices.
I added some marmalade, mostly because I LOVE marmalade, and it gave it a lovely orangey twist.
This recipe really is ridiculously simple and even a beginner could do it. Also a great recipe to make with kids. My kids didn’t help make it, but they sure helped eat it!
Ingredients (can be doubled)
- 150ml of double cream (or use a dairy free alternative, soy or coconut cream works well)
- 300ml milk (again, dairy free if you prefer)
- 2 eggs
- 50g caster sugar
- 1tsp vanilla extract
- 4 Wildcraft Gluten Free Teacakes
- 20g soft butter or dairy free spread
- 2 tbsp marmalade
- icing sugar for dusting
- Heat the oven to 170C/150 fan/Gas 3.
- Warm the cream and milk in a pan over a gentle heat so it doesn’t burn, just until simmering (or you could do this in the microwave in a large jug).
- Give the eggs, sugar and vanilla a gentle whisk in a large bowl, and then gradually pour over the warm cream mixture, whisking all the time.
- Halve the buns, spread with butter and marmalade. Arrange in a shallow ovenproof dish.
- Pour over the cream mixture and leave to stand for 15 minutes, occasionally pressing the buns down into the cream mixture as they soften.
- Bake for around 40 minutes until the top is just crusty and crunchy, then leave to stand for 10 minutes before you serve. Dust with icing sugar just before serving.