Classic British recipes : Bread and Butter Pudding

History : It first makes an appearance in 1845 with Eliza Acton's book "Modern Cookery for Private Families". Easy-peasy to make with basic everyday ingredients and totally yummy.

Ingredients (to feed 6)
7 slices of bread, generously buttered and top 4 of these with marmalade (leave on the crusts)
750ml milk
3 eggs
2 tspns vanilla extract
4 oz (110g) raisins/sultanas
4 oz (110g) sugar

Preheat your oven to 180 degrees Cent.

Cut each slice of buttered bread into 4 triangles and place butter down in an oven proof dish until the dish is completely lined. Arrange the rest of the triangles on top, sprinkling on the raisins/sultana mix.

Make the custard by combining the milk, lightly beaten eggs, sugar and vanilla essence. Pour over the bread and press with the back of spoon to submerge the bread.

Leave to stand for one hour before popping into the oven and bake for 30-35 minutes, until the top is nice and golden.


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