Serves: 6
Prep & Cook Time: 35 minutes

Ingredients

Blackcurrant Jam

• 600g blackcurrants (fresh or frozen)
• 400g caster sugar
• Juice of ½ lemon

Bread & Butter Pudding

• 7 brioche swirls
• 1 jar blackcurrant jam (or homemade jam from above)
• 40g butter, softened
• 150g blackcurrants (fresh or frozen)
• 3 eggs
• 300ml double cream
• 200ml milk
• 1 tsp vanilla extract
• ½ tsp ground cinnamon (optional)
• Icing sugar, to serve

Method

1. To make the blackcurrant jam, place the blackcurrants, caster sugar and lemon juice in a saucepan. Bring to the boil, then reduce to a simmer and cook for 10 minutes, stirring occasionally. Set aside to cool slightly.
2. Preheat the oven to180°C (160°C fan). Lightly butter a baking dish with the softened butter.
3. Spread a generous layer of blackcurrant jam over the base of the prepared baking dish.
4. Arrange the brioche swirls in the dish, then scatter over the fresh or frozen blackcurrants.
5. In a large bowl, whisk together the eggs, double cream, milk, vanilla extract and, if using, the ground cinnamon until smooth.
6. Pour the custard mixture evenly over the brioche, gently pressing the buns down so they absorb the custard. Leave to stand for 10 minutes.
7. Spoon or dollop extra blackcurrant jam over the top.
8. Cover with foil and bake at 180°C (160°C fan) for 15-20 minutes until golden, puffed, and set in the centre.
9. Dust with icing sugar and serve warm with vanilla ice cream.

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