Bread and Butter Pudding with Kawakawa Jelly

Bread and Butter Pudding with Kawakawa Jelly

This bread and butter pudding is so warm and comforting. Such a great way to celebrate the season! Rum soaked raisins and Kawakawa Jelly will take the taste of your pudding to the next level.

Ingredients: (5-6 serves)

1 loaf sandwich bread, sliced and halved into triangles

50 g unsalted butter, softened

1 jar Manaaki Kawakawa Jelly

1/2 cup raisins

1 teaspoon rum flavoured essence or splash of dark rum

1/2 teaspoon ground cinnamon

1 L store-bought custard or homemade custard (see the recipe below)


Homemade custard:

200 ml cream

700ml whole milk

100g caster sugar + some for dusting

4 large egg yolks

3 Tbs cornflour

1 teaspoon vanilla extract


Homemade custard. Combine milk and cream in a saucepan and bring to just below boiling point.

Meanwhile, mix egg yolks, sugar and cornflour in a large mixing bowl using a whisk until pale.

Gradually pour the hot milk mixture onto the egg mixture, whisking constantly.Pour the mixture back into the saucepan and cook gently on a low heat for about 20 minutes or until thickened, whisking continuously. Set aside.

Bread and butter pudding. Preheat the oven up to 180C. Grease a pudding dish with a capacity of about 2 litres with a tablespoon of butter. In a small bowl combine raisins and rum. Let it sit for about 15 minutes. Meanwhile, toast all bread slices. Make toasts with butter and Kawakawa Jelly. Then arrange them evenly along in the pudding dish. Sprinkle over the raisins and unabsorbed rum that remains in the bowl. Dust with cinnamon.

Pour the custard over the triangles of bread and leave them to soak up the liquid for about 10 minutes. Brush the bread crusts that are poking out with the custard, and sprinkle over with the caster sugar.

Bake in a preheated oven for about 35-40 minutes or until custard is puffed up slightly. Serve warm.

Shopping Cart
Scroll to Top