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Bread And Butter Pudding With Raspberry Sauce

Comfort food that we all need from time to time, this is a much-beloved recipe that is worth the effort.

Image of Bread And Butter Pudding With Raspberry Sauce

50g (2oz) sultanas
50g (2oz) raisins
4 tablespoons strong tea
1 tablespoon brandy extract or flavouring
14 slices medium-cut wholegrain bread
75g (3oz) unsalted margarine, softened
4 eggs, plus 2 egg yolks
50g (2oz) icing sugar
2 teaspoons vanilla extract
700ml (1 pints) skimmed milk
Pinch of grated nutmeg
2 tablespoons caster sugar

For the raspberry sauce

125g ((4oz) fresh raspberries
1 teaspoon icing sugar
Juice of 2 limes


Serves: 8


Place the raisins and sultanas in a small non-metallic bowl and pour over the tea and the brandy extract. Cover with clingfilm and leave to soak for at least 2 hours (overnight is best). Drain off any excess juices and reserve.

Spread the bread with the margarine. Remove the crusts and cut each slice into 4 triangles. Grease a 2.5 litre (4 pint) shallow ovenproof dish with a little of the remaining margarine and arrange a layer of the bread triangles in the bottom of the dish, margarine-side up. Scatter over half of the soaked dried fruits and place another layer of the bread triangles on top, margarine-side up - you should have used about two-thirds of them at this stage. Set the remainder aside.
Scatter over the remaining soaked dried fruits and press down gently into the dish with a fish slice.

Whisk together the eggs, egg yolks and the icing sugar in a large jug. Add the vanilla extract and milk, whisking to combine. Pour two-thirds of this custard over the layered bread triangles and leave to stand for 45 minutes-1 hour until the bread has soaked up all of the custard.

Preheat the oven to 180C/350F/gas mark 4.

Pour the remaining custard mixture over the soaked bread and margarine triangles. Arrange the rest of the bread triangles on top, margarine-side up. Press the slices down firmly with a fish slice so that the custard comes half-way up the bread triangles. Sprinkle over the nutmeg and caster sugar.

Place the dish into a roasting tin and pour warm water into the tin so that it comes three-quarters of the way up the dish. Bake for 35-40 minutes or until the custard has just set and the top is golden brown.

To make the sauce, place all the ingredients in a liquidiser and process until smooth. Pass through a fine sieve to remove the pips. Refrigerate until ready to serve.

Drizzle some raspberry sauce over the pudding and serve.

Per serving:- 361 kcals, 14g fat, 4g saturated fat, 49g carbohydrate, 0.47g sodium

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