Bread and butter pudding is Matthew's 'death row' pudding. Here I've done my own take, adding some Middle Eastern exoticism to the supremely English comfort dish.
Course: Afternoon Tea, Afters, Dessert, High Tea, Pudding
Cuisine: English, Middle Eastern
Keyword: Bread and butter pudding, Cherry pudding, Rose recipes
Servings: 6
Equipment
20 x 10cm baking tin
Ingredients
8sliceswhite bread, crusts removed, cut on the diagonal
50gsalted butter, softened
200gRose petal jam
2whole eggs
300mlwhole milk
50mlsingle cream
25gcaster sugar
pinchsaffron
2tbsppistachio nibs
rose petals for garnishing
Instructions
Grease the baking tin with butter. Preheat the oven to 180C
Butter the bread slices, spread with rose jam and cut into triangles, overlapping the slices on the baking tin.
Whisk together the eggs, milk, cream, sugar and saffron. Pour over the bread.
Scatter with pistachio nibs and bake for 30 minutes until golden. Serve immediately, garnished with rose petals.