Bread and butter pudding is a traditional English pudding that goes easy on the wallet and is a fantastic way to use up your old loaves. It is one of my all-time favourites! Bread that is a couple of days old works best for this as it soaks up the lovely eggy custard so you get a crunchy, golden top and a soft, delicate centre. Don’t use pre-sliced bread. It is nowhere near as nice. You’ve been warned.
- 8 slices white bread
- freshly grated nutmeg
- approx 2 0z (50 g) caster sugar
- 1/2 oz (10g) candied lemon or orange peel, finely chopped
- 2 oz (50 g) currants
- 10 fl oz (275 ml) milk
- 2½ fl oz (60 ml) double cream
- 2 oz (50 g) caster sugar
- 1tsp cinnamon (optional)
- 3 eggs
- demerara sugar, for sprinkling
- Pre-heat the oven to 180°C/160 fan.
- You will also need a 2 pint (1.2 litre) enamel baking dish (one of the oblong kind), well buttered.
- Butter the bread, remove the crusts and cut each slice of buttered bread in half. Now arrange one layer of buttered bread over the base of the baking dish, sprinkle the candied peel and half the currants over, then cover with another layer of the bread slices and the remainder of the currants.
- Next, in a glass measuring jug, measure out the milk and add the double cream. Stir in the caster sugar and cinnamon (if using) then whisk the eggs, first on their own in a small basin and then into the milk mixture. Pour the whole lot over the bread, sprinkle over some freshly grated nutmeg and demerara sugar then bake in the oven for 40 minutes or until golden. Serve warm with cream, ice-cream or custard.
Top tip: To make your pudding boozy, soak the dried fruit in 2 tbsp of brandy, whisky or rum before adding. The liquid will make the fruit really plump and luxurious and infuse your pudding with a subtle boozy, warming flavour.