Bread and butter pudding from New British Classics (page 306) by Gary Rhodes

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

  • veronicafrance on March 22, 2021

    Classic Gary Rhodes: take a homely, everyday dish and turn it into something refined. He uses only yolks in the custard, and bakes the dish covered with foil in a bain marie before removing the foil, sprinkling with sugar, and grilling to caramelise. A delicious creamy centre, smooth custard, and a crisp top. Really perfect. Mine was enhanced by using a brioche-style fruit loaf I baked a few days ago. I'll stick to this method from now on.

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