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Pies, Puddings & Crumbles

Bread and Butter Pudding

A great favourite as pudding to follow a weekend lunch. Not economical – just delicious!  If you are not keen on sultanas, just leave them out.

Serves 6-8

Difficulty
Easy
Preparation Time
Less than 30 minutes
Cooking Time
30 minutes to 1 hour
Bob's  Kitchen Recipe Card

Ingredients for  6-8  Servings

  • 150g
    Mixed sultanas and raisins
  • 75g
    Caster sugar
  • 1
    Lemon or orange, finely grated zest
  • ½ tsp
    Mixed spice
  • 8
    Thin slices white bread, crusts removed
  • 100g
    Butter, melted

  • For the Custard

  • 2
    Eggs
  • 300ml
    Double cream
  • 150ml
    Milk
  • 2 tbsp
    Demerara sugar

Approximate Times

  • Preparation :
    Less than 30 minutes
  • Cooking :
    30 minutes to 1 hour

Method

  1. You will need an ovenproof dish about 1.4-1.7 litres volume (18 x 23 x 5 cm).
  2. Preheat the oven to 180°C/Fan 160°C/Gas 4. Use some of the melted butter to grease the dish.
  3. Combine the dried fruit, sugar, lemon zest and spice together in a bowl and toss to mix well.
  4. Cut each bread slice into three strips. Take sufficient slices to cover the base of the dish and dip one side of each one in melted butter. Lay them in the dish, buttered-side down. Sprinkle with half the dried fruit mixture. Repeat the layering, laying the bread strips buttered-side up. Lay the third and final layer of bread strips on top, buttered-side up.
  5. For the custard, beat together the eggs, cream and milk in a bowl and pour it over the pudding. Sprinkle with demerara sugar, and then leave to stand for about one hour if time allows.
  6. Bake for about 30-40 minutes, or until the top is golden-brown and crisp and the pudding slightly puffed up. Serve hot, or there are some who insist that it is delicious cold!