Yummy Plummy Bread and Butter Pudding

Jenny Morris, Plums

  • Serves 4


  • 10 slices of stale white bread crusts removed and buttered in both sides.
  • 2 heaped Tbsps of strawberry jam
  • zest and juice of one lemon
  • 6 large plums stoned and chopped into small pieces
  • 350 ml milk
  • 125 ml cream
  • 2 large eggs
  • 1/2 tsp ground cinnamon
  • 2 Tbsps caster sugar
  • Extra caster sugar for sprinkling
  • Flaked almonds (optional)


  1. Preheat the oven to 180 deg C
  2. Cut the buttered bread into triangles.
  3. Place the jam, lemon zest and juice along with the plums into a sauce pan and a bring to the boil, remove from the heat
  4. Arrange half the bread into a baking dish, spoon over the plum mixture, cover with the remaining bread.
  5. Whisk together the milk, cream, eggs cinnamon and caster sugar, pour it over the bread, let the pudding stand for 30 minutes before baking.
  6. Sprinkle over the caster sugar and almonds if you are using them
  7. Bake for 30 to 40 minutes, or until the custard has just set and the top is nice and golden brown. 
  8. Remove from the oven, dust with icing sugar. Serve warm with whipped cream or great blobs of vanilla ice cream.