Mary Berry’s Bread and Butter Pudding
Mary Berry's ultimate recipe for bread and butter pudding is a nostalgic family favourite that's the perfect end to a Sunday roast.
Introduction
Bread and butter pudding is one of my favourites, and it’s one my mother used to make when we were children as the ingredients were inexpensive and it was a good way to use up stale bread. Now, I often use fresh bread and I’ve increased the sultanas. I push the sultanas between the bread slices on the top – if you just sprinkle them over the surface, they will become hard and over cooked.
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Ingredients
| finely grated zest of 2 lemons | |
| 200g (7oz) | sultanas |
| 8 slices | medium-sliced white bread |
| 75g (3oz) | butter, softened, plus extra for greasing |
| 3 large | eggs |
| 350ml (12fl oz) | milk |
| 200ml (⅓ pint) | pouring double cream |
| 75g (3oz) | demerara sugar |
Essential kit
You will need: 23–25cm (3-pint) shallow ovenproof dish.
Method
Generously butter a 23–25cm (3-pint) shallow ovenproof dish.
Mix the lemon zest with the sultanas in a bowl.
Butter all the slices of bread on one side. Cut each buttered slice into four squares.
Whisk the eggs in a bowl, then stir in the milk and cream.
Sprinkle the base of the dish with some of the sultanas. Arrange half the bread squares across the base, buttered side down. Sprinkle most of the remaining sultanas over the bread, then top with half the sugar. Arrange the remaining bread, buttered side up, over the sultanas and sugar.
Pour the milk mixture over the bread, then sprinkle the remaining sugar on top. Set aside for 1½ hours, so the milk mixture soaks into the bread.
Preheat the oven to 200°C/180°C Fan/Gas 6.
Sprinkle the remaining sultanas over the top of the pudding, then push them down into the bread. Place near the top of the preheated oven and bake for about 30–35 minutes until set, risen and golden.
Serve at once with pouring cream. It is at its best straight from the oven.
Mary’s Tips: Best made and served. Not suitable for freezing.
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