Individual Bread and Butter Puddings

Preparation info

  • Difficulty


  • Serves


Appears in

Floyd on Britain & Ireland

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 ml) double cream
  • 1 vanilla pod
  • 3 eggs
  • 4 oz (125 g) sugar
  • 4 small bread rolls
  • oz (30 g) butter
  • 1 oz (25 g) raisins, soaked
  • 1 oz (25 g) sultanas, soaked


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 remaining butter on the top. Place the ramekins in a roasting tin filled with enough water to come half-way up their sides and cook in the oven at gas mark 4, 350°F (180°C), for 30 to 40 minutes. Allow to cool.

Turn out the puddings and serve hot or cold on individual plates with home-made English custard feathered with chocolate, perhaps accompanied by some fresh raspberries.