Apple and raisin bread and butter pudding

    1 hour 15 min

    A small and quite firm pudding, with a lovely crisp top, not the soft squidgy texture of your traditional version. Based on a pub lunch pudding I had once.


    West Midlands, England, UK
    15 people made this

    Serves: 4 

    • 4 thick slices thickly buttered white bread, or equivalent in other bread
    • 28g dark brown soft sugar
    • 1/4 teaspoon ground cinnamon
    • 28g raisins
    • 1 small dessert apple
    • 200ml (1/3pt) milk
    • 1 egg
    • 1 tablespoon sherry
    • 1 teaspoon demerara sugar

    Prep:15min  ›  Cook:45min  ›  Extra time:15min soaking  ›  Ready in:1hr15min 

    1. Grease a deep sided dish about 18cm diameter or a small casserole. Cut the crusts off the bread and set aside to fill in any 'gaps', then cut the slices into eighths.
    2. Mix the brown sugar with the cinnamon and raisins. Cover the bottom of the dish with 1/3 of the bread, butter side down, and sprinkle just under half of the sugar mixture over the bread.
    3. Peel, core and finely dice the apple, place in a saucepan over a medium heat and cook until just tender. Put half the apple pieces over the bread and sugar.
    4. Put another layer of bread in the dish.
    5. Sprinkle the rest of the apple and the remaining sugar over the bread. Top with the remaining bread, butter side up.
    6. Mix the milk, egg and sherry and pour very slowly over the bread, try to get some on every piece.
    7. Preheat the oven to 190 C / Gas 5. Leave the dish to stand for 15 to 20 minutes. The longer it soaks, the softer the end result.
    8. Sprinkle the demerara sugar over the top.
    9. Bake for 45 minutes until browned.


    You may not need all of the apple pieces, judge what you think looks sufficient.

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    Reviews in English (1)


    This was delicious. I made double the quantity, which was just as well because everyone had second helpings.  -  24 Aug 2015