Cheap, cheerful and without the heaviness of most puddings, this 1930s version of the British bread & butter pudding goes down a treat when you've overdone it with the dinner... but still fancy something sweet! We burnt ours a little using too much bread, but it still wasn't half bad. Nevertheless, we've advised to use slightly less than we did below.
Original Recipe: 'Bread and Butter Pudding' (Book 5, 1936)
Speed: 1 hour - 1 hour 15 mins | Serves: 6
Slices of buttered white bread (about half a medium sized loaf, cut into triangles)
1 ½ pints of milk
3 eggs, well beaten
113g currants/sultanas/raisins (we used raisins)
A grate of nutmeg or lemon zest
1. Have some thickly buttered slices of bread and put a layer in the bottom of a tin or pie dish.
2. Sprinkle a few currants/raisins/sultanas over, lay more slices of buttered bread on top, sprinkle and repeat until the dish/tin is filled.
3. Boil the milk and our it hot on to the well-beaten eggs. Add to this the sugar and nutmeg or lemon zest and mix.
4. Pour the egg mixture onto the bread, coating as evenly as possible.
5. Bake slowly for 1 hour at 180°C fan (350°F/Gas Mark 4).
Original Recipe for 'Bread and Butter Pudding'
'BOOK 5': Cookery Illustrated and Household Management (1936)
By: Elizabeth Craig
Publisher: Odhams Press Limited (Long Acre, London, W.C.2, England, U.K.)