Bread And Butter Pudding


  • 6-7 slices of white bread - crusts removed
  • 65 g [1/4 cup] butter - softened
  • 100 g sultanas or raisins
  • 250 ml [1 cup] full-cream milk
  • 250 ml [1 cup] double cream (heavy cream)
  • 3 medium eggs (or 2 large eggs)
  • 50 g [1/4 cup] caster sugar
  • 1 tsp vanilla extract
  • 25 g icing sugar
  • 25 g apricot jam - warmed and sieved (optional)

Bread And Butter Pudding

  1. Preheat oven to 190°C/fan 170°C/375°F. Grease a 1.5 litre ovenproof dish, about 2.5 inch deep.
  2. Butter the bread slices generously and cut each into 4 triangles.
  3. Arrange a layer of the bread in the prepared dish.
  4. Sprinkle the sultanas on top.
  5. Then arrange the remaining bread slices on top of this.
  6. Make the custard - mix the cream, milk, eggs, vanilla, and caster sugar in a bowl.
  7. Strain the cream mixture over the bread slices and leave to soak for about 5 minutes.
  8. Put the dish in a larger roasting tin in the oven. While the oven rack (with roasting tin) is about a third out of the oven, carefully pour hot water in the roasting tin to come halfway up the side of the dish.
  9. Bake for 30 minutes until the top is golden and the custard is lightly set.
  10. Remove the dish from the roasting tin and leave to cool for about 15 minutes.
  11. Preheat grill to the highest setting.
  12. Generously dust the top of the pudding with sifted icing sugar and glaze under the grill until golden brown. If it starts to puff up remove and leave to cool a little longer before returning to the grill. 
  13. Note: It will be more efficient if you use a cooking torch to glaze the icing sugar.
  14. [Optional] Brush the top with the warmed apricot jam. Serve with clotted cream or warm custard.
Source: English Patis

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