Yummy plummy bread and butter pudding: Dessert time at its best

With autumn climes beginning to waft in, it is time to make the most of the last plums of the season. Chef Jenny Morris’ yummy plummy bread and butter pudding is a delicious autumn twist to a hearty South African favourite.

Showcase the sweet, juicy goodness of plums in this comforting autumnal dessert. Plums are delicious to eat on their own and add fabulous autumn colours and flavours to desserts. This dessert is no different and transforms a traditional favourite into an even better taste sensation.

When is the best time to prepare this yummy plummy bread and butter pudding?

Plums are abundant from November to April and even as the season comes to a close, you will still find these jewel-toned stone fruit on supermarket shelves in a range of colours and flavours from very sweet to appealingly tart. However, the best time is to start whipping together this tasty dessert during autumn before there is a price hike in plums when their season has passed.

Yummy plummy bread and butter pudding recipe

5 from 1 vote

Recipe by Jenny Morris Course: DessertCuisine: GlobalDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

30

minutes

Total time

45

minutes

Ingredients

• 10 slices 10 of stale white bread, crusts removed and buttered on both sides

• 2 heaped tablespoons 2 of strawberry jam

• zest and juice of one lemon

• 6 large 6 plums stoned and chopped into small pieces

• 350 ml 350 milk

• 125 ml 125 cream

• 2 large 2 eggs

• ½ teaspoon ½ ground cinnamon

• 2 tablespoons 2 caster sugar

• extra caster sugar for sprinkling

• flaked almonds (optional)

Method

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

Notes

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