Monday, 4 April 2011

Mrs.Beeton's Bread 'n' Butter Pudding

Last weekend I planned to bake a cake or maybe a batch of cupcakes, but my plans had to be altered as I heard “when will you make me a bread and butter pudding?” just as I was reaching for the flour… I must admit it wasn’t the first time I heard the phrase this year. This constant nagging had to be stopped, so I gave in. (For Christmas, just like a little hint, I’ve been given a book called “The Best of Mrs.Beeton’s British Cooking”, so I couldn’t even use the “I haven’t got a recipe” excuse...)

It certainly isn’t difficult to make the bread and butter pudding and it tastes good, so if you ever decide to have a go, here’s what you need:

9 thin slices of bread and butter, crusts cut off

75g currants or raisins

grated rind of 1 lemon

grated nutmeg

40-50g caster sugar + extra for sifting

4 eggs

900ml milk (can be substituted by cream, if you want your pudding to be richer)

Butter a large oven proof dish. Cut the slices of bread and butter in half or into quarters, layer them in the dish. Sprinkle each layer with a bit of currants, lemon rind, grated nutmeg and caster sugar.

Beat the eggs with the milk. Strain the mixture through a sieve over the pudding. For best results leave it to stand for about 2 hours, so that the bread is well-soaked (you need at least 30 minutes for that).

Set the oven to 180C (350F or gas 4) and bake the pudding for 1 hour, until it has risen and is golden and set. Sift some caster sugar over the top and serve freshly baked.

3 comments:

nikkipolani said...

Oh oh oh does this sound delicious! You had me at lemon rind -- especially since I have about a hundred lemons to pick... slight exaggeration. Thanks for the recipe and motivating photos!

Kristina said...

Oh, Anne, You and your wonderful garden with lemons! I bet they look very nice just hanging there on the trees... I wish it was warm enough here for these plants.

By the way, I could also be tempted to try something just as it has a hint of something lemony ;) as long as it's not too complicated... So if you ever have something to suggest, I'd be very glad to experiment in my kitchen.

nikkipolani said...

Hmmm... I tend to use lemons in cooking to brighten soups, fish, etc. I like lemon pound cake and lemon squares, but I don't make them often.

And, yes, we do grow columbines here from seed. I used to have a spot for them in my old garden. I should try some again :-)