Traditional Bread and Butter Pudding

Total Time
1hr 25mins
Prep 40 mins
Cook 45 mins

This is an adapted recipe from one my Granny used to make. It's my partner's favorite all time pudding--reminds him of his childhood! If you have time, leave the pudding for 30 minutes to allow the bread to soak up the custard before baking in the oven

Ingredients Nutrition

Directions

  1. Place the cream, milk and vanilla essence in a saucepan and bring almost to the boil.
  2. In a bowl, whisk together the egg yolks and sugar until pale, then gradually pour in all the warm cream mixture, whisking as you pour.
  3. Remove the crusts from the bread, spread each slice generously with butter, then cut in half diagonally.
  4. Grease an ovenproof dish and place some of the bread slices in the bottom, sprinkle with some of the sultanas and currants, then continue layering up the bread and fruit.
  5. Pour the warm custard through a fine sieve onto the bread and sprinkle with the ground nutmeg.
  6. Place the dish in a roasting tin half filled with hot water and bake for about 45 minutes until the pudding is lightly set.
  7. Serve warm.

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