Inspired by the indulgent Mexican Tres Leches cake where a light sponge is soaked in a rich mixture of creams and milks, this pudding, made like a traditional English bread and butter pudding, is pure comfort in a bowl.
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- 75 g dried pineapple
- 75 g sultanas or golden raisins
- 75 ml golden rum or apple juice
- 1 medium egg plus 4 medium egg yolks, see GH Tip
- 100 g caster sugar
- 2 tsp. vanilla bean paste
- 300 ml condensed milk
- 400 ml tin evaporated milk
- 300 ml double cream, plus extra to serve
- 50 g butter
- 400 g sliced white bloomer
- 25 g toasted coconut chips
- Icing sugar to dust
- Step 1In a small bowl, mix dried fruit with rum or juice and leave to soak for 10min. Preheat oven to 160°C (140°C fan) mark 4.
- Step 2In a large jug whisk whole egg, yolks, caster sugar and vanilla. Gradually add the milks and cream, whisking to combine.
- Step 3Grease a rough 3 litre (51/4 pint) ovenproof dish with a little of the butter. Arrange sliced bread in the dish, overlapping the slices. Scatter the dried fruit mix over and between the slices. Whisk any remaining rum into the egg mixture. Carefully pour half the milk mixture over the bread, being sure to soak the crusts. Set aside to soak for 30min.
- Step 4Pour over remaining milk mixture and dot with the remaining butter. Bake for 35-40min or until the custard is just set (check in the middle between the slices), scattering over the coconut chips for the last 5min of cooking. Dust with icing sugar and serve immediately, with extra cream if feeling decadent.
GH Tip
Freeze leftover egg whites in a food bag, clearly labelled, for up to 6 months. They’ll make excellent meringues.
Per Serving:
- Calories: 747
- Protein: 15g
- Total Fat: 39g
- Saturates: 23g
- Carbs: 76g
- Total Sugars: 53g
- Fibre: 3g
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
