Plum bread and butter pudding from The River Cottage Cookbook by Hugh Fearnley-Whittingstall

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • jammydodger on June 23, 2014

    What is the point of a recipe for using up stale bread if it first orders you to cut off the crusts? I didn't bother. I also used vanilla extract instead of a vanilla pod, and the very, very stale remains of a baguette I'd stashed in the freezer. After putting the pudding together I left it to soak for a while. It was good, but I found that even after 40 minutes the pudding wasn't quite set (it could be our oven).

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