Roasted plum bread and butter crumble
Serves: 8
Prep time: 25 minsTotal time: 
Recipe photograph by Kris Kirkham
Roasted plum bread and butter crumble
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
Serves: 8
Prep time: 25 minsTotal time: 
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Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
For the roasted plums
- 10 plums, halved and stoned
- 2 tbsp dark brown sugar
- 50g salted butter
For the bread and butter pudding
- 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
For the crumble topping
- 50g plain flour
- 50g chilled salted butter, cubed
- 25g jumbo oats
- 25g demerara sugar
- 30g hazelnuts, roughly chopped
Step by step
Get ahead
Prepare up to the end of step 4 a few hours ahead.
- Preheat the oven to 200°C, fan 180°C, gas 6. Put the plums in a roasting tray, scatter with the sugar and then dot with the butter. Roast for 15-20 minutes, or until soft and sticky. Set aside to cool.
- Butter a large baking dish (about 23cm x 33cm). Overlap the slices of brioche in the buttered dish, then tuck the roasted plums in between the slices.
- In a bowl, whisk together all the remaining pudding ingredients and pour this over the brioche slices. Leave to soak for around 30 minutes.
- Reduce the oven to 180°C, fan 160°C, gas 4. Meanwhile, make the crumble topping. Put the flour in a bowl and add the cubed butter. Rub in until the mixture resembles coarse crumbs. Stir through the oats, demerara sugar and hazelnuts.
- Sprinkle the crumble over the surface of the pudding. Place the dish in a roasting tray then half-fill the tray with boiling water. Transfer to the oven and bake for 35-40 minutes, or until puffed up and golden brown.
