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Salted Caramel & Whiskey Bread and Butter Pudding

More is more! Salted caramel and Irish whiskey spice up this popular British pudding. Celebrity chef Clodagh McKenna is on hand to share her own recipe with us ahead of her upcoming journey on the Belmond Grand Hibernian.


Bread and butter pudding:

  • 100g raisins
  • 120ml Irish whiskey
  • 5 large eggs
  • 480ml double cream
  • 225g granulated sugar
  • ½ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • 1 tsp vanilla extract
  • 12 slices firm white bread, crusts left on
  • 100g Irish butter at room temperature

For the salted caramel sauce:

  • 110g unsalted Irish butter, cut up into pieces
  • 225g granulated sugar
  • 1 dessertspoon sea salt
  • 600ml cream


  • Preheat the oven to 200C/400F/Gas 6.
  • In a medium-sized mixing bowl, combine the raisins and whiskey, and leave to soak for one hour. Butter a 9-inch square nonreactive baking dish.
  • In a large bowl, whisk together the eggs, cream, sugar, cinnamon, nutmeg and vanilla to make a custard. Spread one side of each slice of bread with butter. Cut the slices in half diagonally. Arrange half the bread in the bottom of the baking dish, overlapping the slices. Drain the raisins and sprinkle half over the bread. Repeat with the remaining bread and raisins. Pour the custard over the bread and let it soak for 30 minutes.
  • Place the baking dish in a large baking pan. Add enough hot water to come halfway up the sides of the dish. Bake for 50 to 60 minutes, or until the pudding is set and the top is golden. Remove the baking dish from the water bath and let cool slightly on the wire rack.
  • To make the salted caramel sauce: In a small saucepan over medium heat, melt the butter. Whisk in the sugar, sea salt and cream. Reduce the heat to low and simmer for 10 minutes, or until the sauce thickens. Serve the pudding warm with the salted caramel sauce spooned over each portion.

All aboard

Join celebrated television chef and author, Clodagh Mckenna, for a special two-night culinary adventure across Ireland.

Book the journey
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