Bread and Butter Pudding

Bread and Butter Pudding

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

4 servings
  • Preparation time: 20 minutes
  • Standing time: 30 minutes
  • Cooking time: 45 minutes

  • Ingredients
  • 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

Equipment

  • You will also need a 23 × 12 cm (9 × 5 inch) shallow ovenproof dish


  • Method
  • 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.
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Updated: December 31, 2019

Old Fashioned Rock Cakes

Old Fashioned Rock Cakes

Scrumptious, light and crumbly little rock cakes that are made with mixed fruits and spices.

Old Fashioned Rock Cakes

12 cakes
  • Preparation time: 20 minutes
  • Cooking time: 18 minutes

  • Ingredients
  • 325 g (12 oz) plain flour/cake and pastry flour (3 cups)
  • 2 tsp baking powder
  • ¼ tsp salt
  • 170 g (6 oz) light brown sugar (¾ cup + 2 tbsp)
  • ¼ nutmeg, grated
  • ½ tsp mixed spice, or ½ tsp made up of cinnamon, ground cloves and ground ginger
  • 170 g (6 oz) butter, softened (¾ cup, or 1½ sticks)
  • 40 g (1½ oz) currants (¼ cup)
  • 40 g (1½ oz) sultanas (¼ cup)
  • 40 g (1½ oz) raisins (¼ cup)
  • 1 egg, large (U.K.)/ extra large (N.A.), beaten
  • 1 –2 tbsp milk

Equipment

  • 2 baking sheets/baking trays, lined with parchment paper


  • Method
  • Preheat the oven to 190°C (375°F) (gas 5)

  • Sift the flour, baking powder and salt into a large bowl. Mix in the sugar, breaking up any lumps of sugar that cling together. Next mix in the spices.

  • Add the butter and rub in using the fingertips until the mixture resembles fine breadcrumbs.

  • Now stir through the dried fruits.

  • Sprinkle the egg over the mixture and start to bind in, adding a little milk, if necessary, until a stiff dough has formed.

  • Make 12 mounds of the dough on the baking sheets but do not smooth them out, the surface needs to look irregular.

  • Bake in the oven for 18 minutes until they become golden brown.

  • Remove from the oven and leave for a couple of minutes to cool a little. Transfer to a cooling rack to finish cooling and then store in an airtight container.
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