Classic bread and butter pudding




Serves 6 | 20 mins to prepare and 40 mins to cook | 416 calories / serving | Freezable


A conventional British pud that is ameliorating and heavenly. This basic formula remains consistent with the first flavors, yet in the event that you're searching for a contort, for what reason not swap the sultanas for currants or hacked, dried apricots, substitute lemon get-up-and-go for orange or spread coarse jelly or berry stick over the buttered bread cuts.

Ingredients
  • 60g (2oz) lightly salted butter, softened
  • 10 slices thinly sliced white bread, preferably a day old (cut the crusts off if you like)
  • 60g (2oz) sultanas
  • 1/2 lemon, finely grated zest only
  • 350ml (12fl oz) whole milk
  • 100ml (3 1/2fl oz) double cream
  • 3 eggs
  • 60g (2oz) golden caster sugar
  • 1 tsp vanilla extract
  • grated fresh nutmeg
Method
  • Preheat the oven to 180°C, fan 160°C gas 4. Lightly butter a medium baking dish (approximately 20cm x 25cm) with 10g of the butter. Spread the remaining butter generously over one side of the bread slices. Cut each slice into quarters.
  • Arrange half the bread quarters, buttered sides up, over the base of the buttered dish and scatter with half the sultanas and lemon zest. Repeat to use up all the buttered bread, sultanas and lemon zest.
  • Heat the milk and cream together in a small saucepan until steaming hot. Meanwhile, whisk the eggs with 50g of the golden caster sugar, until pale and thick. Slowly pour the hot milk mixture onto the eggs, whisking constantly. Strain through a sieve into a jug, then stir in the vanilla extract. 
  • Slowly pour the custard over the bread pudding, being careful to soak all the bread. Scatter the surface with the remaining sugar and grate over a little nutmeg. Bake for 35-40 minutes in the centre of the oven, until golden brown. Let the pudding rest for 5-10 minutes before serving.

Freezing and defrosting guidelines
Suitable for freezing when raw or cooked (wrap the dish containing the uncooked or cooked pudding in clingfilm and freeze for up to 3 months. Defrost in the fridge overnight and either proceed with cooking the pudding (if uncooked) or heat through for 20 minutes at 160°C, 140°C fan, gas 3 if cooked.


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