This tasty pudding is a take on bread and butter pudding, replacing the bread with pancakes and adding fruit – to be healthy! This would make a great alternative dessert (or breakfast) on Pancake Day or a good way to use up leftover pancakes – should there ever be such a thing! You can use shop bought pancakes or make your own, these Fluffy Pancakes would be perfect for this.
Blueberry Pancake and Butter Pudding
Ingredients (Serves 4)
50g Butter, softened
140ml Carton Double Cream
1 tsp. Vanilla Extract
2 tbsp. Caster Sugar
Icing Sugar, for sprinkling
Preheat the oven to 160C / 140C Fan / Gas 3 and grease a small shallow baking dish with a little butter
Cut the Pancakes in half and lightly butter the slices
Arrange the pancakes cut side down in the dish with the buttered side up
In a bowl, whisk together the eggs, cream, milk, vanilla extract and sugar
Sprinkle over the blueberries and then pour over the creamy mixture
- At this stage you can either cook straight away or leave covered in the fridge for the pancakes to soak up the creamy custard. I left mine for about 12 hours, but even a couple of hours would be fine
When ready to bake, put the dish in a roasting tin and pour hot water around it to a depth of about 2.5cm / 1 in.
Bake for 35 minutes until the pudding is just set (it should be yellow inside and nicely browned on top)
Dust with icing sugar and serve with whipped or poured cream or even ice cream!