Bread & Butter Pudding
A pudding recipe which appears in English cookery books from the early eighteenth century. Slices of buttered bread are piled in a dish with sultanas between them and are then soaked in milk and eggs before being baked, the top slices turning brown and crisp in the oven.
Serves 4 -6
- Slices of Bread & Butter
- 100g of Currants or Sultanas
- 50g of Sugar
- 900ml of Milk
- 3 Eggs
- Grated Nutmeg
Pre-heat the oven to gas 2, 150 centigrade. Line a deep pie dish or casserole with the thickly buttered slices of bread. Sprinkle over some of the currants or sultanas and add a further layer of buttered bread. Alternate the layers finishing with bread and the few remaining fruit on top.
Bring the milk to the boil. Beat the eggs well in a large bowl with the sugar and grated nutmeg. Pour the hot milk over the egg mixture and mix together well. Transfer the milk and egg mixture to a jug and pour over the dish of bread and butter. Sprinkle the surface with a little more sugar and bake in the oven for 1 hour.
Listed in the Sweet Sauce section of the website.