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Nadiya Hussain

Television presenter and The Great British Bake Off champion Nadiya Hussain shares her ultimate comfort food recipe, doughnut bread and butter pudding – an indulgent twist on a cosy classic

Bake Off star, author and TV presenter Nadiya Hussain shares a family recipe for doughnut bread and butter pudding

Growing up, food was everything. My mum’s an amazing cook – she still makes eight curries a day. My dad used to work front-of-house in restaurants and he introduced me to different cuisines and made me more adventurous in my tastes.

“My husband [pictured with Nadiya, ] entered me into The Great British Bake Off in 2015. I was suffering from a panic disorder, and it was a tough time. He knew I needed to do something to re-discover my confidence. I actually called the producers three times to try and get out of it before it started but I’m glad I didn’t succeed! Winning Bake Off not only boosted my self-esteem, it made me more experimental with my cooking, so I’m willing to take risks.

“Now I get to do my two favourite things for a living: cooking and writing. I’m always coming up with stories to tell my three children [pictured ]. So I thought, why not combine fairytales and kid-friendly recipes in one book? That was where the idea for my new book came from.

“I make this doughnut bread and butter pudding for my children as a treat to cheer up those cold, wet days when all they want to do is cuddle on the sofa under a blanket. They love how the jam from the doughnuts goes really gooey. I think of this recipe as a hug in a dessert.”

Nadiya’s Bake Me a Festive Story is out now (£14.99, Hodder Children’s Books)

The recipe

Serving suggestion

If you’re feeling extra indulgent, serve warm with a scoop of creamy vanilla ice-cream


Doughnut bread and butter pudding

Serves 8-10


Butter for greasing
Six jam doughnuts, cut in half horizontally to make two circles
200ml whole milk
300ml double cream
1 tsp vanilla extract or vanilla bean paste
40g caster sugar
Three large eggs
1 tsp icing sugar

Preheat the oven to 170°C fan/gas mark 5. Generously grease a 23cm square dish. Lay out the doughnuts with the jam facing up.

Add the milk, cream, vanilla, sugar and eggs to a jug and give it all a good whisk.

Pour the mixture over the doughnuts, gently pressing them down so they are submerged.

Put the dish to one side for 30 minutes, so the doughnuts can soak up the mixture.

Bake for 30-35 minutes, until the centre of the pudding is slightly wobbly. Set aside to cool for 10 minutes, then dust with icing sugar and serve.

Serving suggestion

This is easy to dress up for dinner parties when served with a glass of chilled dry white wine

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