Bread and Butter Pudding
Bread and Butter Pudding is an irresistible ‘must have’ pudding for anyone’s easy entertaining repertoire. I've got the recipe from the Ballymaloe Cookery School.
Servings 6
Equipment
- 1 x 8 inches (20.5cm) square pottery or china dish
Ingredients
- 12 slices good-quality white bread crusts removed
- 50 g butter
- ½ teaspoon freshly-grated nutmeg*
- 200 g plump raisins or sultanas
- 475 ml double cream (or 600 ml piskefløde)
- 225 ml milk (or 100 ml if using piskefløde)
- 4 large organic eggs beaten lightly
- 1 tsp pure vanilla essence
- 175 g sugar
- a pinch of salt
- 1 tbsp granulated sugar for sprinkling on top of the pudding
- softly-whipped cream for garnish
Instructions
- Butter the bread and arrange 4 slices, buttered side down, in one layer in the buttered dish. Sprinkle the bread with half the nutmeg and half the raisins, arrange another layer of bread, buttered side down, over the raisins, and sprinkle the remaining nutmeg and raisins on top. Cover the raisins with the remaining bread, buttered side down.
- In a bowl whisk together the cream, milk, eggs, vanilla essence, sugar and a pinch of salt. Pour the mixture through a fine sieve over the bread. Sprinkle the sugar over the top and let the mixture stand, covered loosely, at room temperature for at least 1 hour or chill overnight.
- Bake in a bain-marie - the water should be half way up the sides of the baking dish. Bake the pudding in the middle of a preheated oven, 180C/350F/gas mark 4, for 1 hour approx. or until the top is crisp and golden. Serve the pudding warm with some softly-whipped cream.
Notes
Note: This Bread and Butter Pudding reheats perfectly.
(*) One may also use cinnamon or mixed spice.