Prep 40 mins
Cook 40 mins
A variation of bread and butter pudding from Worcestershire. The origin of the name is uncertain but could refer to the white habit of local nuns, because convents frequently provided food to travellers.
- 3 ounces desiccated coconut
- 5 -6 slices white bread, thickly buttered
- 1⁄2 pint milk
- 1 teaspoon vanilla essence
- 1 pinch salt
- 2 eggs
- 2 ounces sugar
- Set oven to 350ºF or Mark 4.
- Butter a 2 to 2 1/2 pint pie dish and sprinkle thickly with the dessiccated coconut.
- Remove the crusts from the bread and cut into squares or triangles and arrange in the dish.
- Heat the milk in a saucepan and add the vanilla essence and the salt.
- In a bowl beat together the eggs and the sugar, then pour in the milk and stir well.
- Strain the milk mixture over the bread in the pie dish and leave to soak for 30 minutes.
- Place the pie dish in a pan of hot water that comes about half-way up the side and bake for 30 to 40 minutes or until set and browned on top.