Bread and Butter pudding is an old favourite where I come from, although I must confess to only recently liking it. For many years I was averse to raisins, currants, sultanas or anything that looked like small animal droppings. Now though I must admit to quite liking the stuff!

There are a number of variations for this type of pudding, mainly where the fruit is concerned. Some people just use raisins, other use just sultanas whilst others still, use mixtures of fruits and even just candied peel. The choice is yours, but just keep the weights similar.


75g Butter
6 Slices of white bread. I actually find that shop bought cheap bread (thick sliced) is best.
50g of dried Raisins (or other such fruit)
1 tablespoon of mixed peel
50g soft brown sugar
3 eggs
580ml (1 pint) of milk, or half cream and half milk.

This recipe should serve 4 generous portions and can be served with custard, vanilla sauce or cream.

Butter the bread evenly and cut off any crusts. Slice the bread diagonally to produce 12 triangles. Get a large baking dish and use some butter to lightly grease the dish.

Place half of the bread in the baking dish covering the bottom evenly and then scatter the fruit, peel and most but not all the sugar over the bread in the dish. Leave enough sugar to sprinkle over the top of the pudding before baking.

Add the remaining bread, and so not be afraid to over lap bread at any time.

Beat the eggs and milk together and pour the mixture into the dish. Sprinkle on the remaining sugar and place in the fridge or a cool place for about 1 hour. This is not imperative, but makes for a better texture as the mixture has plenty of time to soak into the bread.

Pre-heat the oven to 160C or Gas mark 3 and bake in the middle of the oven for 30 to 40 minutes until the top is crisp and the pudding has set.

Serve hot and enjoy.

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The Fat Man.