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Nut Free, Vegetarian
8 slices of white bread
350ml full fat milk
50ml double cream
4 tbsp sugar
1 tsp ground cinnamon
A pinch of ground nutmeg
A British classic recipe for Bread & Butter Pudding
Grease an oven dish with butter
Butter one side of each slice of bread, then cut into triangles
Arrange a layer of bread in the bottom of the dish, buttered side up.
Add a layer of raisins and half a teaspoon of cinnamon. Repeat the layers of bread, raisins and cinnamon until the bread runs out, finishing with a layer of bread.
Meanwhile, make the custard by adding the milk and cream to a saucepan over a low heat until it starts to bubble.
Crack the eggs into a bowl, add 3 and half tablespoons of sugar, and whisk until well combined.
Add the milk and cream mixture into the eggs and stir well.
Using a sieve, strain the mixture into a bowl to get rid of any solid bits.
Pour the custard over the bread, sprinkle the remaining half a tablespoon of sugar and a pinch of nutmeg over the top. Set aside for 30 minutes.
Meanwhile, preheat the oven to 200°C. Bake the pudding for around 30 minutes until the custard is set and the top is golden brown. Serve with extra custard.