A traditional English dessert where bread is buttered, then topped with a sprinkling of dried fruits, and then covered with a vanilla custard before topping with cinnamon and demerara sugar. It is then baked until the top is lovely and crispy.
Bread and Butter Pudding
- Preparation time: 20 minutes
- Standing time: 30 minutes
- Cooking time: 45 minutes
- 28 g (1 oz) softened butter (2 tbsp)
- 2 slices white bread
- 2 tbsp currants
- 2 tbsp sultanas
- 2 tsp chopped mixed peel
- 3 eggs, medium (U.K.)/large (N.A.)
- 1 tbsp caster/superfine sugar
- 300 ml (10 fl oz) full-fat/whole milk (1¼ cups)
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
- 2 tbsp demerara sugar
- You will also need a 23 × 12 cm (9 × 5 inch) shallow ovenproof dish
Butter the bread and cut each slice into quarters.
With the buttered sides uppermost, arrange the quarters over the bottom of the ovenproof dish, overlapping them to fit.
Scatter the currants, sultanas and mixed peel on top.
Then in a separate bowl, whisk together two of the eggs and the yolk only of the third. Whisk in the sugar and then stir in the milk and vanilla extract.
Strain the custard and then gently pour over the bread.
Sprinkle the top with the cinnamon and demerara sugar, and then leave for 30 minutes.
Meanwhile preheat the oven to 180°C (350°F) (gas 4)
Put the dish into a roasting tin/pan and then fill the roasting tin/pan with boiling water until it comes half-way up the sides of the dish. Bake for 45 minutes until the custard is set and the top is brown and crispy.
Updated: December 31, 2019
Apple slices are baked within an orange-flavoured moist sponge and then dredged with icing/powdered sugar to serve.
Baked Apple and Orange Pudding
- Preparation time: 25 minutes
- Cooking time: 40 minutes
- 2 Bramley cooking apples, or 2 large apples suitable for cooking
- 55 g (2 oz) butter (¼ cup, or ½ stick)
- 115 g (4 oz) caster/superfine sugar (½ cup + 1 tbsp)
- 1 medium orange, zest and juice
- 2 eggs, large (U.K.)/extra large (N.A.), separated
- 55 g (2 oz) self raising/self rising flour (⅓ cup + 1 tbsp)
- ½ tsp ground cinnamon
- 300 ml (10 fl oz) milk (1¼ cups)
- icing/powdered sugar for dredging
- You will also need a 23 cm (9 inch) round, shallow baking dish
Preheat the oven to 190°C (375°F) (gas 5)
Cream the butter, sugar, and orange zest together until light and fluffy. Then beat in the egg yolks. Next fold in the flour and cinnamon.
Stir in the milk and orange juice until well combined. The mixture will tend to curdle at this stage but don’t be concerned.
Whisk the egg whites until just before they reach the soft peak stage, then gently fold into the mixture.
Put to one side while preparing the apples.
Peel the apples and core with an apple corer to keep them whole. Then thinly slice crossways and layer them in the baking dish in circles.
Now pour the pudding mixture over the apples.
Place the dish on a baking tray and bake above the centre of the oven for about 40 minutes until the top is set and golden in colour.
Dredge with icing/powdered sugar just before serving.
Apple strudel is one of the most popular dishes in Austria, the oldest record being a handwritten recipe from 1696 housed in the Vienna City and State Library. However, it’s likely to have been adopted from other countries that made up the Habsburg Empire. Early recipes used a pastry made from unleavened dough and today it’s usual to use filo/phyllo pastry – a modern version. It is delicious served with ice cream, cream, or vanilla sauce.
- Preparation time: 35 minutes
- Cooking time: 40 minutes
- 1 kg (2 lb 2 oz) tart dessert apples (Granny Smith are good)
- 1 lemon, juice only
- 4 tbsp caster/superfine sugar
- 85 g (3 oz) walnuts, coarsely chopped (⅔ cup)
- 4 tbsp sultanas
- 1 tsp ground cinnamon
- 85 g (3 oz) ground almonds* (1 cup)
- 16 sheets filo/phyllo pastry**
- 55 g (2 oz) butter, melted (¼ cup, or ½ stick)
- icing/powdered sugar to dust
- *The almonds will absorb any excess juices which will prevent the pastry from becoming soggy.
- **Filo pastry dries out very quickly. Remove only the number of sheets required from the packet and keep these covered with clingfilm/plastic wrap until needed.
- You will also need a large baking sheet, oiled
Preheat the oven to 180°C (350°F) gas 4.
Peel, core and roughly chop the apples into small pieces. Put them in a mixing bowl and toss together with the lemon juice.
Add the sugar, walnuts, sultanas, cinnamon, and almonds. Mix well and then set aside.
Now to make the four parcels.
Using four sheets of pastry, take one sheet and lay it on a clean tea towel. Brush lightly with the melted butter.
Place another sheet directly on top and brush this one lightly with butter. Repeat with the other two sheets.
Spread a quarter of the apple filling lengthways down the middle of the pastry, flattening it out, and leaving a 2.5 cm (1 inch) border on the shorter edges.
Brush a little butter along the long edge that is furthest away from you and both the shorter edges.
Using the tea towel, lift the long edge nearest you over the filling and then continue rolling to form a sausage shape with the seam finishing up underneath. (The extra butter round the edges will seal the parcel.)
Carefully transfer it to the baking sheet.
Repeat with the remaining sheets of pastry until there are four parcels.
Bake for 40 minutes until golden. Cover the pastry during the last 10 minutes of cooking, if it is colouring too quickly.
Just before serving, dust the parcels with icing/powdered sugar using a small sieve. Then cut the parcels into thick slices (a pizza slice does this brilliantly). It can be served warm or cold.