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Lincolnshire Plumbread & Butter Pudding Recipe

Ingredients

1 Good quality Lincolnshire Plumbread

3 Egg Yolks

2 whole eggs

100g caster sugar

1 pint double cream

75g butterFresh raspberry jam (optional)

Method

Pre-heat oven to 180C

Slice and butter the Plumbread

Spread with raspberry jam, cut the plumbread into triangles

Arrange in a shallow ovenproof dish

Beat the egg yolks, whole eggs, sugar & cream together and pour over the Plumbread

Allow the egg mixture to soak into the buttered Plumbread for at least an hour

Stand the dish in a bain marie (a roasting tray filled with boiling water) half way up the Plumbread dish

Cook until puffed up and golden – should take 30-45 minutes. Should feel set but not too firm

Serve warm with cream, homemade custard or icecream.

It is also very nice sliced and eaten cold like a cake.