Recipe for Fiona’s scrummy bread and butter puddingPosted by Fiona Nevile in Desserts | 10 comments
“Why this is wonderful!” My mother quickly took another mouthful.
“I wasn’t sure that it would be OK. I couldn’t be bothered to look up Delia’s recipe.”
“Well never look it up again, Darling. Just note down how you made this.”
I was thrilled.
Some of my best recipes have been created out of laziness or by mistake. This recipe is one of those. I usually follow Delia’s recipe for luxury bread and butter pudding – replacing the currants and crystallised fruit with sultans and raisins. It always goes down well and is a delicious treat for a traditional British celebration lunch.
I made Delia’s pud for my mum on Mother’s Day. As she enjoyed the pudding so much I decided to give it another whirl on Easter Day. I just couldn’t be bothered to look up Delia’s recipe and, thinking that I had her recipe branded on my brain, I threw this recipe together. Apart from the taste, one of the great things about bread and butter pudding is that it takes under ten minutes to prepare. It is also very inexpensive to make.
Somehow the combination of bread eggs milk and dried fruit transmogrified into a much lighter pudding than Delia’s. I didn’t use cream or lemon zest and used just two eggs rather than three. I also removed the crusts. We put our pudding to bake in the oven as we started to serve the main course.
You can use stale bread for this recipe but I only had fresh and it worked fine.
Fiona’s scrummy bread and butter pudding
You will need a 1 litre/2 pint pie dish and a half litre measuring jug (or bigger)
5-6 slices of thin white sliced bread, crusts cut off and buttered lightly. Thin sliced shop bought bread works best for this dish
A small handful of sultanas
A small handful of raisins
2 large eggs
Approx 400ml of semi skimmed milk
50g of castor sugar
Lightly butter the inside of the pie dish.
Place a layer of buttered bread in the base of the pie dish and scatter over some of the raisins and sultanas. Carry on with layers of bread and dried fruit until the bread slices reach the top of the pie. Don’t scatter dried fruit on the top as these have the tendency to burn. Fill any gaps at the sides of the dish with buttered bread.
In a half litre/pint jug whisk the two eggs, add the castor sugar and beat again finally topping up with the milk. After a quick whisk pour the mixture over the bread and place immediately in the oven at gas mark 4, 350°F (180°C fan) for 30 -40 mins. NB check after 30 mins. The surface should be a light golden brown.
Serve in warm dishes with a jug of double cream for those who crave a little extra indulgence.
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