Baked Jersey Butter Pudding

A rich and decadent pudding highlighting the exceptional flavor of Jersey butter. Imagine a cross between a custard and a bread pudding, but with a buttery, caramelized top. Best served warm.

Prep Time

15 minutes

Total Time

45 minutes

Calories

678

Level

Easy

Yields

4 servings

Cost

£1.10

Season:

Meal Type:

Cuisine:

Cooking Style:

Mood:

Ingredients

Servings

0.5cupJersey Butter(Unsalted, if salted butter is used, reduce salt in recipe.)

£1.75

0.5cupGranulated Sugar(Plus extra for sprinkling)

£0.20

2Large Eggs(At room temperature)

£0.60

2Egg Yolks(From Large Eggs, at room temperature)

£0.30

1cupHeavy Cream

£1.20

0.5cupWhole Milk

£0.15

1teaspoonVanilla Extract(Pure vanilla extract is recommended)

£0.15

0.3teaspoonSalt(Adjust if using salted butter)

£0.01

PinchGround Nutmeg(Freshly grated is best)

£0.05

Total Cost

£4.41

£1.10 per serving

The Method

1
Preheat oven to 350°F (175°C). Lightly grease an 8x8 inch baking dish.
2
In a saucepan over medium heat, melt the Jersey butter. Add the sugar and stir until combined and slightly caramelized, about 2-3 minutes. Be careful not to burn the sugar.
3
Remove the saucepan from the heat and let it cool slightly for 5 minutes.
4
In a separate bowl, whisk together the eggs, egg yolks, heavy cream, whole milk, vanilla extract, salt, and nutmeg.
5
Slowly pour the egg mixture into the cooled butter and sugar mixture, whisking constantly to combine. Ensure the mixtures are properly combined and there are no sugar lumps.
6
Pour the mixture into the prepared baking dish.
7
Sprinkle the top with a thin layer of granulated sugar. This will help create a caramelized crust.
8
Bake for 25-30 minutes, or until the pudding is set around the edges but still slightly jiggly in the center. A knife inserted near the center should come out with moist crumbs.
9
Let the pudding cool slightly before serving. The pudding will continue to set as it cools.

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My Notes

Nutrition Information

Nutrition per serving (200g)

678 kcal / 2837 kJ

Carbs

16g

6% of RDA

Fat

65g

93% of RDA

Protein

10g

20% of RDA

Detailed Breakdown

Fibre

0 g

Sugar

16 g

18% of RDA

Sodium

174 mg

8% of RDA

Saturated Fat

40 g

200% of RDA

Chef's Tips

For a richer flavor, use brown butter. To make brown butter, continue to cook the butter in the saucepan until it turns a nutty brown color and has a fragrant aroma.

Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream.

If you don't have Jersey butter, use the highest quality butter you can find.

To add a hint of citrus flavor, add the zest of one lemon or orange to the egg mixture.

Don't overbake, as the pudding will become dry.

Cooking Equipment

Oven

Saucepan

Whisk

Baking Dish (8x8 inch)

Wine Pairings

No wine pairing suggestions available for this recipe.

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