Roly-poly bread & butter pud

Name: Roly-poly bread & butter pud
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 8
Cuisine: Global
Ingredients: 85 grams very soft butter, plus extra for the dish; 350 grams raspberry jam; 800 grams large fresh unsliced white bread loaf (about; 4 eggs; 400 milliliters double cream; 400 milliliters milk; 85 grams caster sugar, plus a little extra; 1 teaspoon vanilla paste or seeds scraped from 1 vanilla pod

If you want to add more lacto ovo vegetarian recipes to your recipe box, Roly-poly bread & butter pud might be a recipe you should try. One serving contains 745 calories, 16g of protein, and 34g of fat. For $2.1 per serving, you get a dessert that serves 8. A mixture of very butter, seeds scraped from 1 vanilla pod, un bread loaf, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes roughly 2 hours. If you like this recipe, take a look at these similar recipes: Apple Roly Poly, Roly-Poly Santas, and Jam roly-poly.

Instructions

Butter a deep 2-litre baking dish. Dollop in half the jam and spread over the base of the dish. Trim the crusts and rounded top from the loaf so that you are left with a rectangular block of bread.

Ingredients you will need

Butter

Base

Bread

Jam

Equipment you will use

Baking Pan

Cut into 4 thick slices of bread. Whizz the crusts and left over bread into crumbs and freeze for later.

Ingredients you will need

Bread

Spread the butter over one side of each slice of bread. Flip the slices over and spread the un-buttered sides with remaining jam.

Ingredients you will need

Butter

Spread

Bread

Jam

Roll up the slices from the short sides, jam-side inwards, to make 4 fat Swiss rolls. Halve each so you end up with 8 short, squat Swiss rolls. Squish these snugly into the baking dish, cut-sides up, so you can see 8 jam swirls.

Ingredients you will need

Roll

Jam

Equipment you will use

Baking Pan

Whisk together the eggs, cream and milk, then sieve into a jug with the sugar and vanilla. Give a good stir, then carefully pour over the bread swirls you may have to do this in stages, letting the custard soak in bit by bit.

Ingredients you will need

Custard

Vanilla

Bread

Cream

Sugar

Egg

Milk

Equipment you will use

Sieve

Whisk

Let the dish stand at room temperature for 30 mins so the custard continues to soak in.

Ingredients you will need

Custard

Heat oven to 160C/140C fan/gas

Equipment you will use

Oven

Scatter some more caster sugar over the pudding, then bake for 1 hr-1 hr 15 mins until the top is golden and the custard is gently set. Cool for 5 mins, then serve.

Ingredients you will need

Caster Sugar

Custard

Equipment you will use

Oven

Equipment

Ingredients

Servings:

85grams

very soft butter, plus extra for the dish 350grams

raspberry jam 800grams

large fresh unsliced white bread loaf (about 4

eggs 400milliliters

double cream 400milliliters

milk 85grams

caster sugar, plus a little extra 1teaspoon

vanilla paste or seeds scraped from 1 vanilla pod

Recommended wine: Cream Sherry, Moscato Dasti, Port

Pudding on the menu? Try pairing with Cream Sherry, Moscato d'Asti, and Port. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Johnson Estate Cream Sherry with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.