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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 Flavoursome Masala Chai flavour
  • 50ml double cream
  • 3 large free-range egg yolks
  • 20g caster sugar
  • 10g flaked almonds for decoration


  • Grease 5 x 8cm ramekin dishes with butter.
  • Cut bread into circular discs removing any excess crust. Butter each disc on both sides.
  • 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.
  • Gently warm the Tuk Tuk Chai Flavoursome Masala Chai, cream and cardamom in a pan over a low heat. Just before it boils remove it from the heat.
  • 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.
  • Gradually add the warm chai, cream and cardamom concoction into the egg yolk mixture whisking as you pour.
  • 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.
  • Preheat the oven to 180C/Gas Mark 4.
  • 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.
  • 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

Where to Buy

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