Cooking With Richard

It’s funny because until about 6 months ago I had never eaten the English classic dessert bread and butter pudding. I had eaten, on one or two occasions, a very poor M&S immitation, but never the real thing. So I decided to make it using a Mary Berry recipe, and it was good.

Let me tell you how to make it yourselves.

You will need the following rather basic ingredients. Can you guess? Can you?

12 slices of white bread and 4oz / 125g of butter:

6oz / 175g of mixed dried fruit. Here I’m using apricots and raisins:

4 oz / 125g of brown sugar:

Zest of 2 lemons, 2 pints of milk and 4 beaten eggs.

Mix the milk and beaten eggs. Spread butter on the slices of bread. Halve the bread slices.

Take a large tin and line with half the bread slices, face down. Cover with half the fruit/sugar/lemon zest. Then cover with the rest of the bread, face up, and cover that with the rest of the ingredients. To make that a bit simpler to understand, this is how your layers will look if you complete the assembly successfully:

fruit, sugar, zest
butter
bread
fruit, sugar, zest
bread
butter

Cover with the milk/eggs mixture, and allow it to soak for 1 hour:

I’m actually using double the custard [eggs/milk] mixture than specified in the original Mary Berry recipe, and that’s because when I first made this 6 months ago I found it rather dry.

After soaking, cook it for 40-45 minutes in a 180°C/350°F/Gas Mark 4 oven until it is browned on top.

Bread and butter pudding:

This entry was posted on Friday, January 5th, 2007 at 9:45 pm and is filed under photos, food, recipes. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.