Individual Bread and Butter Puddings

Preparation info
  • Serves


    • Difficulty


Appears in

By Keith Floyd

Published 1988

  • About

A great traditional British pud, here baked in individual dishes. Quite substantial, so serve after a lightish main course.


  • 15 fl oz (430 ml) milk
  • 13 fl oz (430


Bring the milk and cream to the boil with the vanilla pod. Leave to stand for a few minutes for the flavours to infuse.

Beat the eggs and sugar together and add the milk mixture. Pass through a strainer.

Slice and butter the bread rolls with some of the butter and arrange in 4 ramekins. Scatter over the drained raisins and sultanas. Next pour over the milk mixture and dot the re