GBBO Bread Week

It’s bread week on the Great British Bake Off!

To celebrate we’re launching a competition and bringing you a delicious bread pudding recipe.

Head over to our Instagram and Twitter pages to find out how you can win a selection of bloomers and Jackson’s merchandise – good luck! Full T’s&C’s here: http://bit.do/ewC8C

Roly-poly bread & butter pudding made with Jackson’s white bloomer:

Ingredients:

• 85g butter
• 350g raspberry jam
• 1 Jackson’s White Bloomer
• 4 eggs
• 400ml double cream
• 400ml milk
• 85g caster sugar
• 1 tsp vanilla paste

Method:

1. Butter a deep 2-litre baking dish. Dollop in half the jam and spread over the base of the dish. Trim the crusts of the slices from the loaf so that you are left with rectangular slices.

2. Spread the butter over one side of each slice of bread. Flip the slices over and spread the un-buttered sides with remaining jam. Roll up the slices from the short sides, jam-side inwards, to make fat Swiss rolls. Squish these snugly into the baking dish, cut-sides up, so you can see the jam swirls.

3. Whisk together the eggs, cream and milk, then sieve into a jug with the sugar and vanilla. Give a good stir, then carefully pour over the bread swirls – you may have to do this in stages, letting the custard soak in bit by bit. Let the dish stand at room temperature for 30 mins so the custard continues to soak in.

4. Heat the oven to 160C/140C fan/gas 3. Scatter some more caster sugar over the pudding, then bake for 1 hr-1 hr 15 mins until the top is golden and the custard is gently set. Cool for 5 mins, then serve.