Plummy jammy bread and butter pudding


Early autumn calls for the first of the season’s warming puddings, and this plummy, jammy bread and butter pud really hits the spot. We love making this with fresh plums, and they have such a wonderful flavour when you roast them. If you can’t get hold of them though, you can make something very similar using a good plum jam instead.

Prep time 15-20 minutes | Cook time 1 hour 10 minutes | Serves 6


10 fresh plums
1 vanilla pod
2 sprigs of rosemary
200g caster sugar
8 slices of white bread
50g softened unsalted butter
200ml organic milk
500ml organic cream
2 Stonegate Estate Organic eggs
2 egg yolks


Pre heat the oven to 170.c fan

Quarter the plums and remove the stones. Place the plum pieces in a bowl. Split the vanilla pod and scrape out the seeds. Add the seeds and pod, the rosemary sprigs, and half the sugar to the plums and tumble everything together. Scatter the sugary plums out over a medium sized baking tray, and place into the middle of the hot oven. Cook the plums for 25-30 minutes or until they are nice and soft and beginning to collapse. Remove and allow to cool.

Cut the crusts off the bread then cut each slice in half. Spread both sides of the bread with the soft butter, using any left over butter to grease the dish,

Pour the milk and cream into a pan and set over a medium heat and bring up to a very gentle simmer. Remove from the heat.

In a large bowl, whisk the eggs, egg yolks and remaining caster sugar together then pour the hot cream over the eggs and sugar whisking all the well.

To assemble the pudding, squish one side of each piece of buttered bread with a little spoonful of jammy plums. Arrange the slices side by side in the dish, tucking them in nice and neatly. Pour the custard over the bread slowly and carefully, a little at a time, allowing it to seep down through the slices. The bread will soak up the custard gradually.

Bake the pudding for 25-35 minutes, until the top is golden brown, and the custard is set but still slightly wobbly in the centre. Serve the pudding warm with cream or homemade ice cream.


Follow us @stonegateestate