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Wednesday 24 February 2010

Sluttishly Easy: Bread and Butter Pudding

I've decided to take advantage of the revoltingly rainy weather outside and do what I do best on rainy days. Namely, over-indulge in wintery comfort foods without guilt. And what better traditional, old-fashioned dessert than a good ol' British bread and butter pudding?

This recipe is a handy way of using up the ends of loaves that are almost past their best. It's simple, sweet and stodgy, and goes great with custard, ice-cream or an accompanying large tipple of something creamy, like a boozy hot chocolate or Bailey's.

What you'll need is:
(Serves 4)
8 slices of bread, buttered and sliced into either triangles or soldiers
(I use plain white, but you can use whatever bread you like best)
100g raisins, currants or sultanas (or a mix of all three)
50g sugar
1 pint milk
2 eggs
Large oven-proof dish, like a casserole dish, to bake in

All you need to do is:
1.Grease your dish and stick your oven on so it can be pre-heating to 100C.
2.Arrange your bread soldiers butter side up so that they cover the bottom of the dish.
3.Chuck in half your fruit and a third of your sugar, sprinkling so that they're spread across the bread.
4.Add another layer of bread, then another layer of fruit and sugar, and finally one last layer of bread.
5.In a jug or bowl, whisk together the eggs and the milk, then pour over the top of the pudding.
6.Make a brew and chillax for twenty minutes or so until the egg and milk mixture has soaked into the bread.
7.Sprinkle the last third of sugar and the nutmeg across the top of the pudding, then bake for 50 minutes until the top is crispy and gold. Wait until it's cooled enough that you don't burn your tongue, but serve whilst it's still warm.


  1. 100C seems pretty low to me - is that right? My oven has been broken for months now, with no sign of the landlord replaceing it soon. I am craving baking! (but losing weight...)

  2. Thanks for your comment Kat - and sorry to hear of your oven-less woes! 100C is right - although it seems low that's why the cooking time's longer. Because bread burns so easily it needs to cook for a long time on a low heat to make the perfect pudding!

  3. I have made B&B pudding using hot cross buns instead of the bread, raisins & spices. Works a treat and very yummy.

  4. I'd totally use pain au chocolat instead.

  5. Thanks for the clarification. Oooh - using hot cross buns sounds like a great idea. And apparently the new oven is arriving some time this week!

  6. Oh that sounds sooo good and easy. I must admit I have never tried to make one because I did not really like ready ones until I tried one extremely delicious one recently... I may try your recipe very soon, than you for sharing :)


  7. Just made a mini version of this to take home to my mum - was looking for a recipe without cream - halved the ingredients and caked in a mini casserole, was delicious! Thank you.

  8. It's in the oven... looks great! Thanks very much for the recipe.

  9. It's official...... I must be a slut, I'm all over this recipe!!! It was gorgeous and my bloke loved it.
    I can't wait to be a slut again!!!

  10. Christ I love this recipe! B&B pud has always been my favourite and this is by far the best recipe I've had the joy of making (and eating!)
    Delicious made with hot cross buns, walnut bread, plain white sliced... the list goes on! I've just made it with scones which I've heard makes it lovely and cakey. Can I skip dinner and just have pudding please??


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