Bread and Butter Pudding
This classic and modest dessert is just the best comfort food for the wintry cold weather. The basic recipe for this pudding has not differed much to what was published more than one hundred years ago, just have a look at Mrs Beeton’s Baked Bread-and-Butter Pudding recipe which dates back to the 1860’s. So wrap yourself up warm and snug, and slowly enjoy the warm pudding, truly a simple pleasure of life!
Makes one 17.5 x 28cm Pyrex dish (1.9L capacity).
[Ingredients]
6 slices day-old bread
2 - 3 tablespoons softened butter
3 tablespoons (80g) Scotch (orange) marmalade
3 tablespoons (50g) currants, raisins, sultanas or other dried fruits
500ml milk
125ml thickened or double cream
3 eggs
1 tsp vanilla extract
75g caster sugar
freshly grated nutmeg
http://cafeoftheeast.blogspot.com/
[Preparation]
1. Lightly grease the Pyrex dish. Butter the slices of bread and cut each into 4 triangles.
2. Arrange half of the bread triangles, buttered side up, on the bottom of the dish. Dot the marmalade evenly on top then scatter the dried fruit over the bread. Arrange the rest of the bread triangles on top of the dried fruit.
3. Place the milk and cream in a saucepan and bring just to the boil.
4. Whisk eggs, sugar and vanilla in a mixing bowl. Whisk the hot milk onto the egg mixture.
5. Strain the egg-milk mixture over the bread. The mixture should just reach, but not over, the top layer of bread. Grate the nutmeg evenly on top. Leave to soak for 20 - 30 minutes.
6. Preheat oven to 150°C.
7. Bake for about 1 hour, or until custard just sets and the top is crisp and lightly browned. Serve warm or at room temperature.
[Tips]
1. This recipe is very flexible, you can freely adapt it to your taste – for example, use 6 egg yolks instead of 3 whole eggs; or omit cream if you do not want it too rich.
2. I find the orange marmalade add an extra zing to the pudding, so do not skimp on the marmalade, even adding extra if you like.
[Note]
1. Please note this recipe uses 1 standard cup of 250ml, 1 tablespoon of 20ml and 1 teaspoon of 5ml.
2. The size of egg used is about 60g (includes shell) unless otherwise stated.
[I Made It Too!]
‘After the Bread and Butter Pudding was baked, I dusted a little powdered sugar on top and put it under the grill, but I left it too long under the grill… so it burned a little. Overall the taste is good.’ Anita
Makes one 17.5 x 28cm Pyrex dish (1.9L capacity).
[Ingredients]
6 slices day-old bread
2 - 3 tablespoons softened butter
3 tablespoons (80g) Scotch (orange) marmalade
3 tablespoons (50g) currants, raisins, sultanas or other dried fruits
500ml milk
125ml thickened or double cream
3 eggs
1 tsp vanilla extract
75g caster sugar
freshly grated nutmeg
http://cafeoftheeast.blogspot.com/
[Preparation]
1. Lightly grease the Pyrex dish. Butter the slices of bread and cut each into 4 triangles.
2. Arrange half of the bread triangles, buttered side up, on the bottom of the dish. Dot the marmalade evenly on top then scatter the dried fruit over the bread. Arrange the rest of the bread triangles on top of the dried fruit.
3. Place the milk and cream in a saucepan and bring just to the boil.
4. Whisk eggs, sugar and vanilla in a mixing bowl. Whisk the hot milk onto the egg mixture.
5. Strain the egg-milk mixture over the bread. The mixture should just reach, but not over, the top layer of bread. Grate the nutmeg evenly on top. Leave to soak for 20 - 30 minutes.
6. Preheat oven to 150°C.
7. Bake for about 1 hour, or until custard just sets and the top is crisp and lightly browned. Serve warm or at room temperature.
[Tips]
1. This recipe is very flexible, you can freely adapt it to your taste – for example, use 6 egg yolks instead of 3 whole eggs; or omit cream if you do not want it too rich.
2. I find the orange marmalade add an extra zing to the pudding, so do not skimp on the marmalade, even adding extra if you like.
[Note]
1. Please note this recipe uses 1 standard cup of 250ml, 1 tablespoon of 20ml and 1 teaspoon of 5ml.
2. The size of egg used is about 60g (includes shell) unless otherwise stated.
[I Made It Too!]
‘After the Bread and Butter Pudding was baked, I dusted a little powdered sugar on top and put it under the grill, but I left it too long under the grill… so it burned a little. Overall the taste is good.’ Anita
posted by SeaDragon @ 27.6.05
2 Comments:
Hi Seadragon,
just to let you know that i am going to make your bread and butter pudding this Sunday.
Rgs,
Anita
Anita,
Hope you like it. :)
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