Van Der Hum bread and butter pudding

Recipe from: 6/1/2000 12:00:00 AM
Ingredients 10
Servings 2


Serving Change
  • 125
    fruit cake mix
  • 125
    Van der Hum liqueur
  • 1
    day-old loaf raisin bread
  • 100
    soft butter
  • 300
  • 300
  • 5
    vanilla essence
  • 8
    extra-large egg yolks
  • 200
    white sugar
  • 65
    caramel brown sugar


Preheat the oven to 180 ºC and grease a 27 cm ovenproof dish with butter or non-stick cooking spray. Place the cake mix in a bow and cover with the liqueur. Leave in a warm place or heat slightly in the microwave. Remove the crusts of the raisin bread, slice thickly and spread both sides of each slice with butter. You can also spread one side with apricot jam for an added tang.) Cut into triangles and arrange in a single layer on the base of the dish. Sprinkle the fruit and liqueur mixture over the bread and cover with a second layer of bread. Heat the cream and milk until almost boiling. Add the vanilla essence. Beat the egg yolks and sugar until light and creamy and slowly add the milk mixture, stirring well to blend. Pour over the pudding and bake for about 40 minutes. The pudding will rise like a soufflé and sink again. Remove from the oven, sprinkle with caramel brown sugar and place immediately under a heated grill to melt and slightly discolour the sugar. Serve with ice cream or whipped cream. Serves 8-10.

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