James Martin’s bread and butter pudding with cherry compote
The chef and TV presenter shares his recipe for the traditional British dessert, served with a simple cherry compote.
The chef and TV presenter shares his recipe for the traditional British dessert, served with a simple cherry compote.
The keys to a great bread and butter pudding have to be the egg and egg yolk combo, the cooking time and temperature of the oven. Too many eggs and it tastes eggy, too hot an oven and the mix will soufflé and split, too long in the oven and it will be too firm.
When made right, it’s a great dessert and one that should be on menus around the country. By the way, Paul Ainsworth doesn’t make a bad one at Number 6 in Padstow.
Extracted from James Martin’s Great British Adventure by James Martin (Quadrille), RRP £25. Photography © Peter Cassidy
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