Bread and Butter Pudding is a traditional British pudding which dates back many hundreds of years, certainly 300 years when it was mentioned in the 'Compleat Housewife' by Eliza Smith.
It is a very budget conscious pudding because traditionally, stale, left over bread can be used with no effect on the delicious flavour.
Bread and Butter Pudding is one of life's true delights. It's comfort food at its very best. In this user submitted recipe, preparation is kept to a very simple 15 minutes.
The pudding is then put in the oven for 45 minutes and left to cook on its own. Donna recommends serving it with custard and we agree 100%! Thanks very much to Donna for this recipe.
30g / 1oz Butter
30g / 1oz Caster sugar (castor / superfine)
70g / 2½oz Mixed dried fruit
2 Large eggs
420ml / ¾pint Milk
4 Large slices of bread
A sprinkle of nutmeg
Turn the oven to 170°C / Fan 150°C / 325°F / Gas Mark 3.
Butter the bread on one side and cut each slice into into 4 triangles.STEP 2
Layer some of the bread pieces on the bottom of the dish until it is covered.STEP 3
Sprinkle some fruit and sugar on top of the layer of bread.STEP 4
Layer more bread on top.STEP 5
Keep forming layers of bread and dried fruit until all the bread is used finishing with a bread layer.STEP 6
Whisk the eggs and milk together.STEP 7
Pour the milk and egg mixture over the bread and compress with the back of the spoon. Using the spoon will stop the milk and bread from sinking to the bottom of the pudding.STEP 8
Sprinkle a little nutmeg on top.STEP 9
Bake in the preheated oven (170°C / Fan 150°C / 325°F / Gas Mark 3) for 45 minutes to 1 hour until firm throughout.
Recipe Supplied by: Donna Bromley