Pear & Ginger Bread & Butter Pudding

Pear & Ginger Bread & Butter Pudding

A delicious variation on a classic bread and butter pudding with torn buttered bread and fresh pear baked in goats' milk served with ginger custard.



Servings: 4-6mins Prep Time: 10 mins Cooking Time: 30 mins

What you'll need

  • 2 ripe dessert pears (200g each), peeled, cored and cut into thick slices
  • 400g unsliced white farmhouse bread, roughly torn into chunks
  • 4 free range medium eggs, beaten
  • 70g Delamere Dairy goats' butter, softened
  • 350ml Delamere Dairy goats' milk
  • 75ml double cream
  • 2 tsp ground ginger
  • 110g white caster sugar

How to make it...

  1. Preheat the oven 180°C. Mix 1 tsp ground ginger with the softened butter and spread onto the bread. Arrange the bread and pear pieces into an ovenproof dish.
  2. Beat together the milk, cream, eggs, sugar and 1 tsp ginger and pour over the bread and pears. (If you have too much mix to pour in at once, allow to stand for a couple of minutes so some is absorbed by the bread, then pour on the remaining mix.)
  3. Transfer to the oven and bake for 25-30 minutes, or until the custard is set and the top is golden. Serve immediately.

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