Freezing Bread And Butter Pudding

Our answer

NIgella's My Grandmother's Ginger Jam Bread And Butter Pudding (from NIGELLA BITES) where the bread is spread with ginger conserve (or you could use marmalade or apricot jam) and sandwiched, before being cut up and soaked in a custard bath.

The pudding can be assembled a day ahead and then stored in the fridge until needed. It is possible to freeze assembled but unbaked bread and butter puddings. Wrap the dish tightly in a double layer of clingfilm (plastic wrap) and a layer of foil and freeze for up to 3 months. Thaw for 24 hours in the fridge and then remove from the fridge 30 minutes before baking, to let it lose its chill. Smear the butter over the top and bake following the recipe, making sure the pudding is hot in the centre before you remove it from the oven. Leftovers will keep in the fridge for up to 3 days, but we prefer not to freeze the cooked pudding as the custard can split and turn watery when defrosted.