Saturday, 5 July 2008

Bread and Butter pudding: an everyday version

  • About six slices of bread, white or brown. Stale baguettes are good but you'll need lots of slices if so!
  • Lots of butter (salted variety is best)
  • A handful of sultanas, currants or raisins
  • Two eggs, made up to one pint with full cream milk
  • Two tablespoons of demerara sugar or white sugar
  • Spice etc if desired.

  1. Butter an ovenproof dish.
  2. Cut the crusts off the slices of bread and butter them on one side.
  3. Cut them into irregular shapes and lay some in a layer on the bottom of the dish, butter side down. Sprinkle a few sultanas etc on.
  4. Lay another layer of bread and butter pieces, butter side up this time, and sprinkle with fruit again.
  5. Continue until all the bread is used up.
  6. Whisk the eggs with the milk and pour over the bread and butter layers.
  7. Leave to soak for an hour.
  8. Sprinkle the top with sugar, and a little spice if you like.

Bake for about 35 minutes in a moderate oven, at 350º F, 180º C, 160º for a fan oven and Gas mark 4. The pudding should be bouncy and not too runny in the middle, nor too brown at the edges.
Serve with cream and/or fruit.
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