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RECIPES > Bread and Butter Pudding

Show: A Baker’s Dozen

From The Pudding Club Book: 100 Luscious Recipes from the Pudding Club and The Pudding Club

This pudding has enjoyed a renaissance recently, mainly through the recipes of some of our leading chefs, and has been somewhat elevated from its humble origins. Pudding Club version uses white bread and some simple flavourings, and is a constant winner at PC evenings.

Serves 4-6

10-12 slices white bread, without crusts

4-6 oz. (120-180 g) butter, softened

Juice and finely grated rind of 1 orange

4 oz. (120g) sultanas, soaked in brandy

3 eggs

1 pint (600ml) milk

3 oz (90g) caster sugar

powdered cinnamon or ground nutmeg

Preheat the oven to 200°C/400°F/Gas 6.

Grease a 2 pint (1.1 litre) ovenproof baking dish. Butter the bread. Line the bottom and sides of the dish with some of the bread and sprinkle with the orange juice and rind. Add half the sultanas followed by another layer of bread, the remaining sultanas and finally the remaining bread. Beat the eggs well add the milk and sugar, and pour this mixture over the bread. Sprinkle with cinnamon or nutmeg, and bake for 30 minutes or until set. Serve hot on its own or with custard.

Tip: Do not let any sultanas sit on top of the pudding while it is cooking as they will become hard and taste burnt. The pudding is improved if allowed to soak for half and hour before putting it in the oven.