A berry compote is the perfect compliment to bread and butter pudding.


  • 1 store-bought bread and butter pudding

  • 50 g Ashgrove Traditional Butter

  • 1 jar whisky and fig jam

  • 1 vanilla panna cotta

  • 1/4 cup double cream

  • 1/2 cup frozen blackberries

  • 1/4 cup raw caster sugar

  • 1/4 cup freeze-dried blueberries

  • Micro herbs, to garnish


  • 1.

    Unwrap your pre-prepared, cold bread and butter pudding and cut it into slices.

  • 2.

    Into a hot pan with a small knob of butter, gently fry your bread and butter pudding.

  • 3.

    To make the compote for your pudding; into a medium pan add your frozen berries, jam and double cream to make the sauce.

  • 4.

    To serve top your pudding with sauce, panna cotta, dried blueberries and garnish with micro herbs

Nutritional information

Nutritional analysis per serving (2 servings)

  • Energy 865kj
  • Fat Total 77g
  • Saturated Fat 48g
  • Protein 2g
  • Carbohydrate 31g
  • Sugar 28g
  • Sodium 21mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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