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Hazelnut Bread and Butter Pudding with a Praline Ice Cream
This is another top recipe we have received from Robert Hutchinson, Sous Chef at Weston Park, Shropshire.


20 slices white medium thick bread crust’s removed
100g salt free butter soft
2 scraped vanilla pods
600ml double cream
175g caster sugar
16 egg yolks
30g sultanas
30g raisins
70g ground hazelnuts
250ml milk


Soak the raisins and sultanas overnight in frangelico or liqueur of choice

  1. Grease a casserole or baking dish.
  2. Grease the dish well and the butter all the bread
  3. Layer the bread in the dish and between each layer sprinkle some fruit and ground almonds
  4. Bring the milk and cream to the boil with about 1/3 of the sugar.
  5. Cream the rest of the sugar with the yolks pour the milk and cream onto this and mix well.
  6. Add the vanilla and pour onto the bread till just covered, press down lightly add more liquid if needed.
  7. Cover with greased foil and bake at 180ºC/350ºF for about 40mins or till just set.
  8. Using a dish the same size lightly press the dish and chill for at least 3hrs.
  9. Cut out to desired shape and reheat on a greased baking tray in the oven when hot sprinkle the top with caster sugar and glaze until golden brown under the grill.

Serve on warmed plates with praline ice cream and a custard sauce.

Serves 6

Robert Hutchinson