Farmgate Café has Bread and Butter pudding on the dessert table every day – it’s our staple, delicious, comfort food and we like to serve it warm, in generous bowls with a dollop of cream or custard (or both!). We make it because our customers love it, but also because there’s no mystery, it’s so simple to make, and truthfully - because we don’t believe in waste, therefore throwing good food in to the bin (!), making a Bread and Butter pudding is a classic, convenient and traditional way of using up yesterday’s bread.
Last thing to do – warm the apricot jam (or marmalade) gently (!) in a saucepan, then take the dish form the oven and brush the apricot jam over the top of the bread – pop back in the over for around another 5 to 10 minutes.
Serve warm with custard and / or freshly whipped cream.
* A bain marie is simply a dish or casserole larger than your pudding dish filled with warm water into which you place the Bread and Butter pudding to cook. A good tip is to place the larger dish on to the oven shelf, then put the pudding in the centre, and lastly, pour in the water just below the top of the inner dish.