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.
Ninety Sweet Pudding Recipes. Savoury Puddings. Sweet Souces. PastryFully illustrated in colour. Indexed.
Ninety Sweet Pudding Recipes. Savoury Puddings. Sweet Sauces. PastryFully illustrated in colour. Indexed.