Bread and butter pudding

Name: Bread and butter pudding
Yield: To Serve Four
Cuisine: Australia
Ingredients: a little granulated sugar; 575 ml (1 pint) milk; 25 g (1 oz) sugar; butter for the pie dish; butter for the pie dish; 5 slices bread and butter with crusts removed; 50 g (2 oz) raisins; grated rind of ½ a lemon; 2 eggs; 5 slices bread and butter with crusts removed

Preparation info

To Serve
Four

Difficulty
Easy

Appears in

British Cooking

By Caroline Conran

Published 1978

About

This recipe was devised to use up leftover bread and butter, which appeared daily on every tea table in the land, in Victorian times. This pudding is, however, so good that it is even worth cutting the bread and butter specially for it.

Ingredients

5 slices bread and butter with crusts removed
50 g (2 oz) raisins

Oceania
Europe
Australia
United Kingdom
Victoria
Dessert
Vegetarian
Leftovers

Method

Butter a 575-ml (1-pint) pie dish, and put in a layer of pieces of bread and butter cut in halves. Sprinkle with raisins and lemon peel. Fill the dish with more layers, ending with a layer of bread and butter.

Beat the eggs in a bowl. Heat the milk with the sugar until it just reaches boiling point/Then let it cool a little. Pour it over the eggs, whisking to combine the two. Pour the m