Bread and Butter Pudding Recipe
Bread and Butter Pudding Recipe with Bread, Butter, Sugar, Sultanas and Custard.
INGREDIENTS
2 - 3 rounds of White Bread
Butter
Sugar
Handful of Sultanas or Currants or a mix of both.
Thinly Sliced Orange Peel
For the Custard:
1 Egg
1 Egg Yolk
1 tbsp Sugar
Vanilla Pod (or Lemon Rind)
1/2 pint Milk
METHOD
Soak the Sultanas and Peel in a little boiling water for a several minutes.
Butter a deep dish. Spread each round of Bread with Butter and slice into quarters. Put a layer of these around the bottom of the dish. Spread around a few of the Sultanas, Peel and a sprinkle of Sugar. Repeat this again until the Bread and Sultanas are used up. The final top layer of bread should be buttered side up.
To Make the Custard: Lightly wisk together the Egg and the Egg Yolk in a large bowl.
Into a saucepan add the Milk, Sugar, Vanilla Pod (or Lemon Rind) and gently bring to the boil. When ready, remove the Vanilla Pod (or Lemon Rind). Allow to cool down a little. Pour this mixture onto the wisked Eggs. Gently stir. Set aside.
Pour the Custard down the side of the dish - avoiding covering any Bread - it should come just below the rim. Spinkle some more Sugar all over the top - this will give a nice crisp.
(If the dish is allowed to stand for an hour at this point, the pudding will be improved due to the Bread absorbing more Custard, but if you lack the time...)
Place the dish into a larger deep roasting tray filled with an inch (2.5mm) of Water. Bake in a moderate oven until golden brown. Serve immediately from the dish.
Serves 4 as a Pudding.
Based on the Bread and Butter Pudding recipe in:
The Constance Spry Cookery Book
by Constance Spry & Rosemary Hulme (1956).