Bread and Butter Pudding

Bread and Butter Pudding is a 'real' school-dinner pudding from my youth and I still love it! The difference these days is that I can add a drop of sherry to it if I like. Try this easy to make pudding and relive your school-days.

Ingredients: (serves 4)
40g butter
4 slices of white bread - crusts removed
4tbs apricot jam
25g mixed peel
25g sultanas
450ml milk
2tbs sugar
2 eggs - beaten
1tbs sherry

  • Grease a 1.5 litre or similar oven-proof dish with 15g of the butter
  • Butter the bread and spread with the apricot jam.
  • Cut the slices into triangles, then layer in the dish, sprinkling the mixed peel and sultanas between the layers.
  • Put the milk and sugar into a saucepan and heat until boiling. Take off the heat and whisk in the eggs and then the sherry.
  • Pour the mixture over the bread and leave to soak for 30 minutes.
  • Meanwhile, heat the oven to 180'C or Gas Mark 4
  • Put the dish into a roasting tin and fill with water to halfway up the sides. Bake in the oven for 45 minutes. Turn up the heat to 190'C or Gas Mark 5 and cook for another 10-15 minutes until crisp and golden on top.
  • Serve with custard.
So yummy!


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