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Tuk Tuk Chai Bread and Butter Pudding

Prep time 45 mins including rest
Cooking time 30 - 45 mins
Serves 4-5 people


  • 30g butter, plus extra for greasing
  • 20 thin slices of bread cut into circular discs
  • 75g sultanas
  • 3 tsp ground nutmeg
  • 2 tsp ground cardamom
  • 3 tsp ground cinnamon
  • 350ml Tuk Tuk Chai Masala flavour
  • 50ml double cream
  • 3 large free-range egg yolks
  • 20g caster sugar
  • 10g flaked almonds for decoration


  1. Grease 5 x 8cm ramekin dishes with butter.
  2. Cut bread into circular discs removing any excess crust. Butter each disc on both sides.
  3. Arrange a layer of bread at the bottom of the dish, then sprinkle some sultanas. Dust with a mix of nutmeg and cinnamon, then repeat the layers of bread, sultanas and nutmeg/cinnamon until you have used up all of the bread (usually each dish should have 3/4 layers of bread). Use a fork or skewer to make holes all the way through the layers before setting aside.
  4. Gently warm the Tuk Tuk Chai Masala, cream and cardamom in a pan over a low heat. Just before it boils remove it from the heat.
  5. Crack the egg yolks into a bowl, add most of the sugar leaving enough to sprinkle over the top of the puddings and lightly whisk until pale.
  6. Gradually add the warm chai, cream and cardamom concoction into the egg yolk mixture whisking as you pour.
  7. Pour the custard over the prepared bread layers making sure the custard reaches the lower layers, sprinkle with nutmeg, cardamom and the remaining sugar. Leave to stand for 20 minutes.
  8. Preheat the oven to 180C/Gas Mark 4.
  9. Half fill a baking tray of ample size to accommodate all 5 ramekins with water to create a bain marie and place the ramekins in it.
  10. Place the baking tray into the oven and bake for 30-40 minutes, or until the custard has set and the top is golden-brown.

Recipe created by @kitchenwithcumbers

Tuk Tuk Chai Bread and Butter Pudding