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A famous British dish that is a simple but delicious treat. It has been
a long time favourite on the menu for children and families nationwide - also known as Nursery Pudding.
This recipe serves two but you can easily double
the ingredients to serve a family of four. An ideal
recipe if you have too much bread left over that needs
eating up.
Ingredients
- 4 slices of white bread (or brown bread as required)
- 50 grams (2 oz) of butter
- 50 grams (2 oz) dried fruit (currents, raisins or sultanas)
- 2 eggs
- 285 ml (half pint / 10 fl oz) of milk
- 25 grams (1 oz) of sugar
- demerara sugar for sprinkling (optional)
- half teaspoon of ground nutmeg or cinnamon
How to Make Bread and Butter Pudding (Nursery Pudding)
- Beat the milk, sugar and eggs together in a bowl.
- Grease a pie dish with butter.
- Butter the bread slices and cut into squares.
- Place one layer of bread onto the bottom of the pie dish then add some of the dried fruit.
- Add another layer of bread, then another of dried fruit and continue until all the bread has been used.
- Pour the milk and egg mixture over the layered bread and sprinkle the spices on top.
- Leave to soak for about 30 minutes.
- Preheat the oven to 190°C / 375°F / Gas mark 5.
- Sprinkle the top with demerara sugar (optional).
- Place the pie dish in the oven and cook for approximately 30 minutes until golden brown.
Serving Suggestions
Serve hot on its own or with custard or cream.
For a delicious Cornish version use slices of saffron
cake instead of bread and for real decadence serve
with clotted cream (as shown above).
Other recipes to try: Cornish Splits | Coventry God Cakes | Recipe Index
Recipe by Dorothy Benney (Falmouth, Cornwall)
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