Clodagh McKenna’s Christmas spiced bread and butter pudding with salted caramel liqeuer recipe

Tuesday 12th December, 2017

A light and delicious pudding with a salted caramel twist, this dessert is a simple showstopper.




  1. Preheat the oven to 200oC/400F/Gas 6
  2. In a large bowl, whisk together the eggs, cream, sugar, cinnamon, nutmeg, and vanilla to make a custard and set aside.
  3. Spread one side of each slice of bread with butter.
  4. Cut the slices in half diagonally and arrange half the bread in the bottom of the baking dish, overlapping the slices.
  5. Sprinkle half the raisins over the bread and pour half of the custard on top.
  6. Repeat with the remaining bread and raisins, making another layer.
  7. Pour the rest of the custard over the bread and using your hands to push the bread into the custard.
  8. Set aside and alllow to soak for 30 minutes.
  9. After the pudding has soaked, place it in the preheated oven for  50 to 60 minutes, or until the pudding is set and the top is golden.
  10. While the pudding is baking make the salted caramel liqueur sauce.
  11. In a small saucepan over medium heat, melt the butter.
  12. Whisk in the sugar, sea salt, cream, and Tesco Finest salted caramel liqueur.
  13. Bring to the boil, stirring as you do for five minutes, then reduce the heat to low and simmer for another five to ten minutes, or until the sauce thickens.
  14. Serve the pudding warm and pour the salted caramel liqueur on top.