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
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
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
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
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
Serve hot and enjoy.
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