Bread & Butter Jammy Pudding
Shared by Sarah · 30 September 2026
The story behind the recipe
A recipe passed down by my Grandma, made after school on a Friday when visiting we enjoyed together with the family after dinner. A simple family favourite that’s been passed down through the generations. Now my mum makes it for her grandchildren on their visits after school.
- Sarah
Ingredients
200ml full fat milk 200ml double cream 1 vanilla pod 3 eggs + 1 egg yolk 3 tbsp soft light brown sugar 1 tbsp cornflour 8 small brioche rolls 40g softened butter 75g raisins 3 tbsp caster sugar 4 tbsp strawberry jam warmed 1 tbsp icing sugar to decorate
Method
Heat the milk, cream and vanilla in a saucepan until simmering. Whisk the egg yolks, brown sugar and cornflour in a bowl. Slowly whisk in the warm milk mixture. Whisk the egg whites until soft peaks form, then gently fold them into the custard. Layer half the brioche, raisins, sugar, jam and custard in the dish. Repeat with the remaining ingredients. Bake at 180°C / 160°C fan for 20–25 minutes, until golden. Cool for 5 minutes, dust with icing sugar and serve.