Roasted plum bread and butter crumble recipe
Two of our favourite British puds merged into one, a rich brandy- spiked bread and butter pudding, studded with juicy roasted plums and topped with a classic crumble to finish
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Cooking tools:
- Baking dish
- Oven
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Saucepan
- Measuring cup
- Measuring spoon
- Spoon
- Grater
- Baking sheet
- Parchment paper
- Kitchen scale
- Stove
Ingredients
- 10 plums, halved and stoned
- 2 tbsp dark brown sugar
- 50g salted butter
- butter to grease
- 1 x 400g brioche loaf, cut into 12 slices
- 3 large eggs
- 75g light brown sugar
- 200ml double cream
- 500ml whole milk
- 4 tbsp brandy
- 1 tsp vanilla bean paste or extract
- 1 tsp ground cinnamon
- 50g plain flour
- 50g chilled salted butter, cubed
- 25g jumbo oats
- 25g demerara sugar
- 30g hazelnuts, roughly chopped
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