Bread and butter pudding
At a glance
| Serves: | 3-4 |
| Prep time: | 10 minutes |
| Cook time: | 35 minutes |
| Total time: | 45 minutes |
| Meal type: | Dessert |
| Allergy list: | Egg, Milk, Soy, Tree Nuts, Wheat |
| Misc: | Child Friendly, Freezable, Pre-preparable, Serve Hot |
| Region: | British |
| Description: | A traditional English pudding consisting of a toasted top with a soft moist filling. |
| Submitted by: |
Your note
Please note: only the ingredient list has been updated, you will need to allow for different cooking times, temperatures and quantities in each step.
Ingredients
- 6 medium slices bread (Up to 8 slices)
- 1.8oz butter
- 0.4oz fruit filling (Lemon or orange)
- 1.8oz currants
- 1.8oz caster sugar
- 9fl oz milk
- 2fl oz double cream
- 3 eggs
- nutmeg (Grated)
Directions
Step 1
Grease a 1.2 litre (2 pint) baking dish with butter.
Step 2
Take 6-8 pieces of bread and butter them, cut in half diagonally.
Place half of the bread on the base of the dish, overlapping each slice. Sprinkle on the fruit peeling and half of the currants.
Step 3
Add the remaining bread and currants.
Step 4
In a jug, add the milk and cream. Stir in the caster sugar and lemon zest. In a seperate bowl, whisk the eggs and then stir into the milk mixture.
Step 5
Pour the mixture over the bread and then sprinkle on some grated nutmeg. Bake in an oven for 30-40 minutes at 180ºC / 350ºF / gas mark 4.
Step 6
Serve warm!
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Then I found out that as well as being easy to make, it was also very tasty!
I might try it again with whole-grain bread and see how that turns out.