Roasted plum bread and butter crumble
Serves 8 | prep 25 mins | total time
Roasted plum bread and butter crumble
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Serves 8 | prep 25 mins | total time
Two of our favourite British puds merged into one, a rich brandy- spiked bread and butter pudding, studded with juicy roasted plums and topped with a classic crumble to finish
Rate
Ingredients
For the roasted plums
- 10 plums, halved and stoned
- 2 tbsp dark brown sugar
- 50g salted butter
For the bread and butter pudding
- butter to grease
- 1 x 400g brioche loaf, cut into 12 slices
- 3 large eggs
- 75g light brown sugar
- 200ml double cream
- 500ml whole milk
- 4 tbsp brandy
- 1 tsp vanilla bean paste or extract
- 1 tsp ground cinnamon
For the crumble topping
- 50g plain flour
- 50g chilled salted butter, cubed
- 25g jumbo oats
- 25g demerara sugar
- 30g hazelnuts, roughly chopped
Step by step
Get ahead
Prepare up to the end of step 4 a few hours ahead.
- Preheat the oven to 200°C, fan 180°C, gas 6. Put the plums in a roasting tray, scatter with the sugar and then dot with the butter. Roast for 15-20 minutes, or until soft and sticky. Set aside to cool.
- Butter a large baking dish (about 23cm x 33cm). Overlap the slices of brioche in the buttered dish, then tuck the roasted plums in between the slices.
- In a bowl, whisk together all the remaining pudding ingredients and pour this over the brioche slices. Leave to soak for around 30 minutes.
- Reduce the oven to 180°C, fan 160°C, gas 4. Meanwhile, make the crumble topping. Put the flour in a bowl and add the cubed butter. Rub in until the mixture resembles coarse crumbs. Stir through the oats, demerara sugar and hazelnuts.
- Sprinkle the crumble over the surface of the pudding. Place the dish in a roasting tray then half-fill the tray with boiling water. Transfer to the oven and bake for 35-40 minutes, or until puffed up and golden brown.
