Le Pudding

We used to make this in the bakery when I was an apprentice, using all the leftover bits of bread, cake, croissant, pain aux raisins and pain au chocolat. I suppose it’s the French version of bread and butter pudding, but more dense and very more-ish. You need a good mix of leftover bread and patisserie. Leave to cool and eat as a snack or serve as a pudding with this Christmassy sticky toffee sauce.

By Richard Bertinet

Ingredients show imperial units

Serves 6

  • About 500g leftover bread, croissants, etc
  • 300g ready made custard
  • 200g sultanas
  • 4-5 tablespoons rum
  • Butter for greasing
For the sauce:
  • 125g butter
  • 50g dark brown sugar
  • 2 tablespoons cream or crème fraiche
  • 50g sliced orange segments or sliced qumquats

Instructions

  1. Preheat the oven to 180C/350F/Gas mark 4.
  2. Put all the stale bread etc into a food processor with a paddle or whisk attachment and switch on to a slow speed until crumbed but still quite rough. Crumble by hand if you do not have a food processor.
  3. Transfer to a bowl and add the custard, sultanas and rum and mix to a creamy stodge. Line a deep tray with lightly buttered baking paper and pile in the mixture, but don’t smooth it too much on top, since you want it to be nice and crisp, with uneven peaks.
  4. Bake for 35-45 minutes until crisp and golden on top. Cut into chunks and make the sauce.
  5. For the sauce – put the butter in a small pan and melt over a low heat. Add the sugar, bring to the boil and then remove from the heat. Stir in the cream and add the sliced orange segments or sliced qumquats.
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Comments on this recipe

  • Niki

    Ummmmm....yummmmm - not good if you're meant to be on a diet. Totally addictive and so easy to make! Didn't try the sauce, although it sounds divine. Will definitely make this again.

    Posted on 23 Sep 2008 at 13:09
  • Sheena

    What a fantastic recipe - I make novelty cakes quite often, and didn't know what to do with the offcuts other than make 'truffles' - will definitely try this out - thanks!

    Posted on 05 Mar 2009 at 14:23

Comments on this recipe