Bread and Butter Pudding is a British classic - and it is one of my favourite puddings in the whole wide world. (I’ve travelled far and wide enough to feel I can justify saying that!) There is nothing fancy about it, no specialist ingredients, just bread that’s a day or two past its best and a few other things you’re bound to have in your stock cupboard.
When I was a child staying with my grandparents, my grandad and I would race to see who would finish pudding first, and this is the only pudding I could ever beat him on. it’s full of good memories, of warm kitchens and cozy nights in with my grandparents, of simple food and of love.
There are many, many variations on bread and butter pudding; some adding chocolate, swapping bread for brioche, or using cream rather than milk. However, this is a back-to-basics version and I would choose it every time.
- About half a loaf of bread, sliced, buttered and cut into squares (stale is fine - the custard soaks in so well)
- 2 medium eggs
- 1/2 a pint of milk
- 2 tbsps caster sugar
- rasins and sultanas
- mixed spice
Grease a square baking dish and preheat the oven to 180C.
Put the caster sugar and milk into a pan and heat gently, stirring all the time until the sugar has dissolved and the mixture is heated through - but do not boil.
Whisk the eggs together in a bowl then add the milk mixture a bit at a time, whisking well.
Place squares of bread into the dish so that they cover the bottom. Sprinkle with a handful of the raisins, sultanas and some mixed spice. Pour over enough of the custard to soak all the squares. Then repeat for another layer. For the final layer, repeat, but omitting the raisins and sultanas. You should use up all the custard.
Place into the oven and cook for 40-45 mins until the top is browned and crunchy and the custard has set. Serve immediately, with cold milk for pouring.