Now if you ask me my dad makes the best bread and butter pudding (and if you ask him about it, he is guaranteed to shrug his shoulders and say “it’s a Delia recipe, it’s nothing”).
So, when I get the chance to make it, I will. And when this week’s boxes from the neighbourly collection arrived, and I spotted the ingredients, I did a quick happy dance. It was perfect timing too, I could make it for pudding after our Sunday roast.
We are not usually a pudding house hold (the nearest we get is the offer of a yoghurt), so when we do have a made pudding, my boys can be found jumping around the kitchen with joy. This was no exception and my husband and I both got the delightful sound of 2 out of tune boys singing “woo hoo pudding, woo hoo pudding”.
As you know, I have a great many cook books which I don’t always use (shh, don’t tell my husband – this is between you and me!) and will usually be found on google having a look for the recipe I need. Well this time I decided to give a few of them a dust and find a simple, but tasty recipe, that would have a pud whipped up in no time at all.
After a few minutes (well ok, a bit more than that. Come on when you start flicking you always find a recipe or 2 that you want to book mark for later) and I found what I needed in the great Darina Allen’s cook book I was given one Christmas (thanks Aunt Jane). It was so simple, that it was hard not to consider. For those who don’t know Darina, she is a wonderful Irish chief, food writer and founder of a cookery school in Ballymaloe. While I am a city girl through and through, I always yearn for a taste of home now and again. Now I know bread and butter pudding is not an Irish one, but it always reminds me of when I was smaller and having it after our family Sunday dinner.
It didn’t take me long to put it all together and while we enjoyed the last Ski Sunday of the season, the pud was cooking away ready for us all to enjoy after. It really was a very simple make and was whipped up in minutes, perfect for a lazy Sunday evening. It will defiantly be making a come back in our house and I can safely say when I spy the ingredients again, I will be heading straight for the kitchen to make it.
- 12 slices good-quality white bread, crusts removed
- 50 g butter, preferably unsalted
- 0.5 tsp freshly grated nutmeg, cinnamon or mixed spice
- 200 g plump raisins or sultanas
- 450 ml cream
- 225 ml milk
- 4 large organic eggs, lightly beaten
- 1 tsp pure vanilla extract
- 110 g sugar plus 1 tablespoon for sprinkling
- pinch of salt
- 1 x 20.5cm square ovenproof pottery or china dish
- Butter the bread and arrange 4 slices, buttered side down, in one layer in the buttered dish.
- Sprinkle the bread with half the spice and half the raisins, then arrange another layer of bread, buttered side down, over the raisins, and sprinkle the remaining nutmeg and raisins on top.
- Cover the raisins with the remaining bread, again, buttered side down.
- In a bowl whisk together the cream, milk, eggs, vanilla extract, sugar and the pinch of salt.
- Pour the mixture through a fine sieve over the bread.
- Sprinkle the tablespoonful of sugar over the top and let the mixture stand, loosely covered, at room temperature for at least 1 hour or chill overnight.
- Preheat the oven to 180°C/350°F/Gas Mark 4.
- Place the pudding in a bain-marie and pour in enough water to come half way up the sides of the baking dish. Bake the pudding in the middle of the oven for about 1 hour or until the top is crisp and golden. Serve the pudding warm with some softly whipped cream.
** A little personal note: I used raisin bread, which meant that I didn’t have to have raisins or the white bread. This is a bit of a cheat, but is a time saver and make just as nice bread and butter pudding **