Bread and Butter Pudding


25g/1oz butter
8 thin slices bread
50g/2oz sultanas
2 tsp cinnamon
350ml/12fl milk
50ml/2fl oz double cream
2 free-range eggs
25g/1oz sugar
grated, to taste nutmeg


Grease a 1 litre/2 pint pie dish with butter.
Cut the crusts off the bread.
Spread each slice with on one side with butter, then cut into triangles.
Arrange a layer of bread, buttered-side up, in the bottom of the dish, then add a layer of sultanas.
Sprinkle with a little cinnamon, then repeat the layers of bread and sultanas, sprinkling with cinnamon, until you have used up all of the bread.
Finish with a layer of bread, then set aside.
Gently warm the milk and cream in a pan over a low heat to scalding point.
Don't let it boil.
Crack the eggs into a bowl, add three quarters of the sugar and lightly whisk until pale.
Add the warm milk and cream mixture and stir well, then strain the custard into a bowl.
Pour the custard over the prepared bread layers and sprinkle with nutmeg and the remaining sugar and leave to stand for 30 minutes.
Preheat the oven to 180C/355F/Gas 4.
Place the dish into the oven and bake for 30-40 minutes, or until the custard has set and the top is golden-brown.

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