Traditional bread and butter pudding
- 8 slices white bread
- 50g (2 oz) lightly salted butter
- 50g (2 oz) currants or sultanas
- 300ml (1/2 pt) milk
- 120ml (4 fl oz) whipping cream
- 50g (2 oz) caster sugar
- zest of 1/2 a lemon
- 3 eggs
- freshly grated nutmeg (optional)
- 50g (2 oz) candied lemon or orange peel (optional)
Prep:20min › Cook:30min › Ready in:50min
- Preheat oven to 180 C / Gas mark 4, and butter a 2 litre baking dish.
- Leave bread out to become slightly dry, then butter both sides of bread. Arrange one layer of buttered bread on the bottom of the baking dish. Sprinkle with half of the currants (and all of the candied lemon or orange peel if using). Cover with the remainder of bread and currants.
- Combine milk, cream, sugar and zest. Add milk mixture to eggs while beating vigorously. Pour milk and egg mixture over bread. Top with a sprinkle of freshly grated nutmeg.
- Bake on centre rack in preheated oven for 30 to 40 minutes, until crust is a deep golden brown. Serve warm with custard or cream.
You can try spreading marmalade over the buttered bread slices for a tasty variation of this recipe.
Altered ingredient amounts. I had no cream so just used milk.. I also didn't have any lemons or peel, so I added cinnamon and nutmeg instead. - 16 Oct 2010
Made it healthier. I used single cream instead of whipping cream and found that the pudding was still deliciously rich and moist - 15 Mar 2010
:`not for me - wasn't good - 24 Aug 2011