Vegetarian
4
British
Bread and Butter Pudding
Allergens: Eggs, Gluten, Milk
The British nursery pud, buttered bread baked in custard with raisins and cinnamon.
Ingredients
- Sugar 25 g
- Butter 25 g
- Cream 50 ml
- Eggs 2 free
- Milk 350 ml
- Bread 8 thin
- Cinnamon 2 tsp
- Nutmeg
- Raisins 50 g
Method
- Grease a 1 litre/2 pint pie dish with butter.
- Cut the crusts off the bread.
- Spread each slice with on one side with butter, then cut into triangles.
- Arrange a layer of bread, buttered-side up, in the bottom of the dish, then add a layer of sultanas.
- Sprinkle with a little cinnamon, then repeat the layers of bread and sultanas, sprinkling with cinnamon, until you have used up all of the bread.
- Finish with a layer of bread, then set aside.
- Gently warm the milk and cream in a pan over a low heat to scalding point.
- Don't let it boil.
- Crack the eggs into a bowl, add three quarters of the sugar and lightly whisk until pale.
- Add the warm milk and cream mixture and stir well, then strain the custard into a bowl.
- Pour the custard over the prepared bread layers and sprinkle with nutmeg and the remaining sugar and leave to stand for 30 minutes.
- Preheat the oven to 180C/355F/Gas 4.
- Place the dish into the oven and bake for 30-40 minutes, or until the custard has set and the top is golden-brown.