Salted Caramel Bread & Butter Pudding


This delicious recipe from Shaken Udder is a quick, simple and wonderfully warming pudding for the colder months and also makes a fantastically festive after-dinner treat!



25g butter, plus extra for greasing

8 thin slices bread
50g chocolate chips

350ml Shaken Udder Salted Caramel Milkshake

50ml double cream

2 free-range eggs

25g granulated sugar



Grease 6 individual ramekins.

Cut the crusts off the bread and spread each slice with butter on one side then cut into 2cm squares.

Arrange a layer of bread, buttered-side up, in the bottom of the dish, then add a layer of

chocolate chips. Repeat the layers of bread and chocolate chips until you have used up all of the bread. Finish with a layer of bread, then set aside.

Gently warm the milkshake and cream in a pan over a low heat to scalding point. Don’t let it boil.

Crack the eggs into a bowl, add three quarters of the sugar and lightly whisk until pale.

Add the warm milkshake and cream mixture into the eggs and stir well, then strain the custard

into a bowl.

Pour the custard over the prepared bread layers, sprinkle with the remaining sugar and leave to

stand for 30 minutes.

Preheat the oven to 180ºC. Place the ramekins into the oven and bake for 30-40 minutes, or

until the custard has set and the top is golden-brown. Serve warm.



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