Soreen bread and butter pudding (sponsored recipe)

It’s all GOOEY! – JD, 4

While chatting on Twitter the other day, the wonderful Pippa of A Mother’s Ramblings said that Soreen is great in bread and butter pudding. Now that’s a claim that simply begs to be tried, so here’s my take on it. Serves four.

Ingredients

400ml of milk
1/2 tbsp vanilla extract
4 free-range egg yolks
70g caster sugar
3-4 tbsp of softened, salted butter
12 slices of Soreen Toastie Loaf (one and a bit packets)
40g sultanas
4 tbsp runny honey
A square tin, 23cm x 23cm x 4cm (9 inch x 9 inch x 1.75 inch)

Instructions

Pre-heat the oven to 180C (160C fan assisted)
In a saucepan, bring the milk and vanilla extract to the boil and take off the heat
In a large, heat resistant bowl, whisk together the egg yolks and sugar together until they thicken and turn very pale
Check the milk is just cool enough to touch, then pour over the egg mix, stirring as you go, then pour the lot back into the saucepan
Stir over on a medium heat until coats the back of a spoon and leaves a trail if you run your finger through it – DO NOT let it boil!
Butter the Soreen and use the remaining butter to grease the loaf tin
Put four pieces of Soreen, butter side up, in the bottom of the square tin
Sprinkle with a third of the sultanas
Repeat until all the Soreen is layered up but save the last layer of sultanas for now
Pour the custard into the tin, leaving the top row peeping through (save any spare custard)
Sprinkle on the remaining sultanas
Bake for 20-25 minutes, until almost all the custard has been absorbed into the Soreen
To serve, lift out a quarter stack and put on a serving plate, then drizzle all over with a tablespoon of honey

I like it just like that – gooey, chewy, sweet and sticky. But if you want, you could pour over any remaining custard, or serve with ice cold ice cream.

Disclosure: I am being sponsored to spread the word about the yumminess that is Soreen. All posts are 100% honest.