Name: Pumpernickel Bread and Butter Pudding
Yield: Serves 6
Cuisine: United Kingdom
Ingredients: 300 ml (10 fl oz) double cream; 300 ml (10 fl oz) milk; 2 tablespoons soft light-brown sugar; 8 egg yolks; 10 slices of soft pumpernickel bread (crusts can be left on); 2 tablespoons black treacle; 50 g (2 oz) unsalted butter; 4 tablespoons caster sugar; 50 g (2 oz) chopped prunes

Preparation info

Serves
6

Difficulty
Easy

Appears in

Fabulous Food

By Gary Rhodes

Published 1997

About

Pumpernickel is a dark rye bread that tastes of sweet molasses with a slight black-treacle-like flavour. It is best to find a pumpernickel bread that has a light texture and one that’s not too close and heavy. As for the dessert, I couldn’t resist adding yet another bread and butter pudding recipe! This one is very rich, fudgy, treacly and good.