Bread & Butter Pudding

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School skiing trip

Having saved up all her money, Mum sent me off on a skiing trip with the school to St Moritz. We spent most of our time on the nursery slopes, as most of us 14-year-olds from a comprehensive school could not ski.

Freerider Martin (name changed to protect his dignity), decided to take it one step further on the third day. Bombing down the slope, he flattened a woman with her toddler, ripped through a bush, flew freestyle over the nursery slope like Eddie the Eagle, stomping into the crash board at the bottom. Wiped out on the floor, he lifted up his goggles and said, “I am so sorry. My glasses steamed up”. Well, I couldn’t stop laughing all holiday.

This pudding reminds me of that time in St Moritz, as we ate it a lot apres-ski. I always wonder what became of Martin every time I make it.

Bread & Butter Pudding

Serves 6
8 large slices bread, crusts cut off and buttered * 1 orange, grated zest * 55g (2oz) currants * 310ml (10 floz) milk * 60ml (2 floz) double cream * 55g (2oz) golden caster sugar * 1 lemon, grated zest * 3 large eggs, whisked in a bowl * whole nutmeg * butter for greasing

Pre-heat the oven to 180°C/350°F/Gas 4. Cut the slices of bread into quarters. Then arrange one layer of bread over the base of a buttered 7”x9” rectangular baking dish. Sprinkle over half of the orange peel and half of the currants, then cover with another layer of bread. Add the remainder of the currants and the orange peel.

In a measuring jug, measure out the milk and add the double cream. Stir in the sugar and lemon zest, then whisk the eggs into the milk mixture. Pour the mixture over the bread, Grate some nutmeg over surface. If you have time, leave for about 20 minutes. It doesn’t matter if you don’t. Bake in the centre of the oven for 30 minutes or until the top is golden brown and crusty. Remove from the oven and leave for 5 minutes before serving. Serve with custard – click here for the recipe.

I have collated all my favourite recipes into one book, FOOD FOR ALL OCCASIONS.

This recipe comes from the section TRADITIONAL PUDDINGS, a selection of the best of British cakes and desserts.

£15

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