John Torode's bread & butter pudding
Done badly this can be a stodge-fest, but when made properly, it's crisp and sugary on top, soft and gooey underneath, yet still firm enough to stand proud on a plate. John Torode shows you how to make this everyday classic into something special using the simplest ingredients.
■ Serves 6 ■ Prep 15 mins ■ Cook 30 mins
VEGETARIAN
10 thick slices white bread, crusts cut off
150g butter, cut into cubes and softened
75g caster sugar, plus 2 tbsp for the dish
100g sultanas
200ml double cream, plus extra for serving (optional)
150g crème fraîche
300ml whole milk
4 eggs
1 vanilla pod or 1 tsp