Bread & butter pudding







Cook Time

85-90 Min


  • 50g/2oz butter, softened
  • 6 slices white bread
  • 25g/1oz currants
  • 25g/1oz sultanas
  • 3 eggs
  • 550ml/18fl oz milk
  • 50g/2oz light muscovado sugar
  • pinch of mixed spice
  • single cream for drizzling
  • Lightly grease a 1.2-litre/2pt ovenproof dish with a little of the butter. Use the rest to spread evenly over the bread, then cut each slice in half diagonally.
  • Arrange the slices in the dish, each one slightly overlapping the last, and sprinkle the currants and sultanas over the top.
  • Beat together the eggs, milk, sugar and mixed spice in a bowl, and pour over the bread. Leave to soak for 30 minutes. Preheat the oven to 180°C/350°F/Gas mark 4.
  • Bake the pudding for 45–55 minutes until golden brown but still slightly moist in the centre. Serve with a drizzle of single cream.
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