Highland Park Whisky Bread and Butter Pudding

Bread and butter puddings are a traditional British pudding, and MV Hamnavoe chef George O’Neill has made an Orkney-inspired version which uses a dash of Highland Park whisky! Perfect for wowing at the end of a dinner party or for feeding a hungry family, this warming and delicious dessert uses ingredients found in most cupboards and generously serves 6.

Serve with either cream, ice cream or custard and of course, your favourite nip of Highland Park Whisky!

Highland Park Whisky Bread and Butter Pudding

Ingredients:

  • 24 slices of white bread
  • 100g butter (softened)
  • 2 large eggs
  • 200g caster sugar
  • 200ml double cream
  • 200ml whole milk
  • 25ml highland park whisky
  • 1 tablespoon of vanilla extract
  • 10g butter (to grease the baking dish)
  • 10g caster sugar (to dust the pudding)

Method:

  1. Preheat your oven at 180 degrees.
  2. Butter the baking dish with the 10g of butter.
  3. Using slightly softened butter, cover all of the sliced bread heavily and remove the crusts with a serrated knife.
  4. Lay the buttered bread into the baking dish to cover the bottom completely and continue layering up, until you reach the top of the dish, leaving no gaps. You may have to cut the bread to suit the shape of your dish.
  5. Gently tuck down the buttered bread around the sides of the dish; this should create a dome effect with the buttered bread.
  6. Gently heat the double cream, milk, vanilla extract and Highland Park whisky in a saucepan. Stir with a wooden spoon and keep the mixture on a low heat until just coming up to the boil, to infuse with the Highland Park whisky.
  7. Turn the heat off for the infused cream on the stove until needed but keep warm.
Highland Park Whisky Bread and Butter Pudding
  1. Make the custard by beating the eggs and cater sugar on a high speed in a standalone mixer with a whisk attachment, until the eggs and sugar are light and fluffy.
  2. Turn the standalone mixer down to low speed and gradually add the infused cream onto the whisked eggs and sugar in a steady stream to combine.
  3. Return the standalone mixer to a medium speed and then high speed until the custard becomes frothy. It is worth doing this gradually in the mixer so the custard becomes really frothy.
  4. Pour the frothy custard onto the buttered bread in the baking dish until it is completely covered. You may not need all of the custard depending on the depth of the baking dish.
  5. Finally, quickly dust the pudding heavily with the 10g of caster sugar all over the top and immediately transfer to the preheated oven. Bake for 40 minutes or till well risen and cooked through.
  6. Serve with either cream, ice cream or custard and of course, your favourite nip of Highland Park Whisky!
George O'NeillBy George O’Neill
Chef from Aberdeen who considers himself very lucky to live and work in the beautiful Orkney islands. When on leave from the ship, George enjoys cooking for family and friends and hanging out with his wonderful daughter, Eva.

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