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Bread and Butter Pudding II
Bread and Butter Pudding II is a traditional British recipe for a classic dessert of sliced, buttered, bread, dried fruit and candied peel baked in a cream, milk and egg custard. The full recipe is presented here and I hope you enjoy this classic British version of: Bread and Butter Pudding II.
prep time
30 minutes
cook time
35 minutes
Total Time:
65 minutes
Serves:
6
Rating: 
Tags : Bread RecipesDessert RecipesMilk RecipesBaking RecipesBritish Recipes
Bread and Butter Pugging: A classic British recipe for a dessert of bread slices baked in a custard base with dried fruit.
Ingredients:
90g butter, softened
6 thick slices of white
bread
60g mixed, dried, fruit (sultanas, currants and raisins)
30g
candied peel, chopped
3 large eggs
300ml milk
150ml double cream
60g caster sugar
freshly-grated
nutmeg, to taste
1 tbsp demerara sugar
Method:
Use a little of the butter to grease a baking dish (about 20 x 25cm) then use the remainder to thickly-butter the bread on just one side. Cut each slice into 4 triangles and arrange half of these, overlapping them slightly, in the base of the baking dish. Scatter half the dried fruit and candied peel over this bread layer then cover with the remaining bread (again overlapping the slices) and scatter the remainder of the fruit and peel on top.
Whisk together the eggs in a measuring jug then beat in the milk and cream until thoroughly combined. Pour this over the pudding and set aside to soak for 15 minutes. Press or tuck in most of the fruit (so it does not burn in the oven) then grate nutmeg over the top. Sprinkle the demerara sugar over everything.
Sit the pudding on a baking tray then transfer to an oven pre-heated to 180°C and bake for about 35 minutes, or until the pudding is just set and golden brown on top. Remove from the oven, cut into squares and transfer to serving plates. Serve hot, accompanied by cream.
