Rayburn Bread And Butter Pudding


  • 6 tea buns or croissants or Panetone slices
  • 55g (2 oz) butter
  • 75g (3 oz) dried luxury mixed fruit
  • 250ml (½ pint) double cream
  • 250ml (½ pint) milk
  • 55g (2 oz) caster sugar
  • 1 tsp vanilla extract
  • 3 eggs


  • Sifted icing sugar


Cut the buns in half, horizontally and spread thickly with butter, then slice each vertically into three pieces. Arrange the slices overlapping in a buttered2 litreshallow dish. Sprinkle over the dried fruit. Place the cream and milk into a saucepan with the sugar and heat until tepid, stir to dissolve the sugar. Whisk the remaining ingredients together and whisk in the cream mixture, pour over the buns. Allow to soak for at least 30 minutes.

Bake in the centre of the Main Oven at 180ºC (350ºF), Gas Mark 4 for 35-40 minutes, until golden and just set in the middle.

Sprinkle with icing sugar to serve.

Delicious served hot or cold.