St Clement's bread and butter pudding

A classic winter warmer with a twist of citrus curd.

Bread and butter pudding
  • Preparation time 1 hour (prep. time)
  • Cooking time 35-45 minutes (cooking time)
  • Serves 9


  • 1 ltr milk
  • 100ml double cream
  • 5 eggs
  • 2 tsp vanilla flavour
  • 14 bread slices
  • 70g butter
  • 150g NT St Clements curd
  • 75g caster sugar
  • 30g demerara sugar



  1. Place the milk, cream, eggs and vanilla flavour in a large bowl and whisk until combined.
  2. Lay out the slices of bread and spread each thinly with the curd, cut into triangles.
  3. Lay the triangles in a oven proof dish.  Try to keep the point upwards.
  4. Sprinkle over the caster sugar.
  5. Pour the custard mixture over the bread slices trying to make sure each piece of bread soaks up the mixture and leave to soak for 30 minutes.
  6. Place in oven at 170°C and cook for 35-45 minutes or until set but with a slight wobble.
  7. Serve with custard.
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