- 150g mixed sultanas and raisins
- 75g caster sugar
- Finely grated zest of 1 lemon
- 1/2 tsp of mixed spice
- 8 slices of bread
- 100g butter
- 2 eggs
- 300ml double cream
- 150ml milk
- 2 tbsp Golden Caster Sugar
Can you make too much Bread and Butter Pudding? Yes you can.
Why make one bread and butter pudding when you can make two? Lots of reasons actually. If you’re just cooking for four people, as we were, one is enough, possible too much. Two bread and butter puddings – well, that’s far too much for two adults and two small girls. So why did we cook enough for a small country rather than a small family? Well, the first one we made was of the traditional variety, which Jess’ mummy (she has a real name by the way – wifey) was very keen on, but Jess had zero interest in that “thing”. So we made a chocolate bread and butter pudding as well. Her interest levels were engaged accordingly. Between the two puddings we used not far off a whole loaf of bread. And lots of sugar. Oh yes, and quite a lot of butter too – which is probably obvious from the name of the dish, right?
Myself excluded, all members of our little family were relatively slender before pudding on Sunday. Not any more. Jess used to disappear when she turned sideways. Now she can’t walk through doorways and we’ve had to reinforce her chair at the “family table”. OK slight exaggeration, but you get the idea. For a family of four, just make one, not two.
How we did it:
- We picked two recipes to satiate the discerning palate of my family – one was Mary Berry’s Mother’s Bread and Butter Pudding (and that is the one described here but you can see the original here). We also made Delia Smith’s Chocolate Bread and Pudding (not described below) – you can get the recipe for that here.
- We put the oven on at 180C and grabbed a fairly deep 7×9 inch ovenproof dish.
- Jess mixed together the dried fruit, sugar, lemon zest and spice. We put some of the juice of the lemon in as well which strictly speaking doesn’t appear to be in the original recipe. We are, however, very naughty and don’t follow recipes accurately. And that’s why we sometimes have “interesting” results. But not on this occasion. Our meddling didn’t seem to have an adverse effect.
- We cut the the crusts off the bread and cut each slice into 3 strips.
- We divided the strips into 3 equal batches (for the 3 layers of the pudding).
- We melted the butter in the microwave and dipped one side of each the bread strips from the first batch into it.
- We placed them buttered side down evenly across the base of the dish. We sprinkled all over this with half of our fruit mixture.
- We repeated this again for the second layer and topped off with the final batch of bread but this time with the buttered side up.
- We then made a custard by beating the eggs, cream and milk in a bowl and poured it over the pudding. We sprinkled it with the sugar (we used golden caster sugar as we didn’t have any demerara which is what the original recipe uses) and left it to stand for a couple of hours (the original recipe says for about one hour).
- We baked it for 35 minutes – the top was golden brown at this point.
- Due to the sheer quantity of pudding we had made. we invited our neighbour Joy around and served it up immediately, with cream. It’s not a dish you’ll find at WeightWatchers.
What we thought of it:
Joy has had many bread and butter puddings over her life and she rated this as “extremely good”. So you can take that as fact. She was given a second helping. More tea was served to accompany it. We helped her walk back home – this was not because of her age, but due to the amount of bread and butter in her.