As you might expect, bread and butter pudding was created to use up stale bread, and was first made as early as the 11th century. In the13th century, bread pudding, as it was referred to, was known as ‘poor man’s pudding’ because it was made to feed the ‘masses’ and was popular with the poor. Some time later it was also described as Victorian nursery food, because of it’s milky, more bland nature.
Celebrating Heritage British Food & Cooking
This is also a wartime recipe recommended by The Ministry of Food in their ‘Puddings and Sweets’ leaflet issued during the Second World War.
Amid WWII and rationing, every household had to use whatever was available and become quite creative at mealtime. This leaflet helps the cook of the house prepare some interesting dishes for dessert.
Click here for more recipes and more information on cooking during the Second World War in Britain.
Nanny’s Bread and Butter Pudding
Ingredients
- 25 g/1oz butter plus extra for greasing
- 8 thick slices white bread (crusts removed if desired)
- 50 g/2oz sultanas
- 2 tsp cinnamon powder
- 350 ml/12fl oz full-fat milk
- 50 ml/2fl oz double cream
- 2 free-range eggs
- 25 g/1oz granulated sugar
- nutmeg grated, to taste
- custard to serve (optional)
Conversions
Instructions
- Grease an ovenproof dish, about 23x28cm/9x11in in size, with butter. Spread each slice with on one side with butter, then cut into triangles.
- Arrange a layer of bread, buttered-side up, in the bottom of the dish, then add a layer of sultanas. Sprinkle with a little cinnamon, then repeat the layers of bread and sultanas, sprinkling with cinnamon, until you have used up all of the bread. Finish with a layer of bread, then set aside.
- Gently warm the milk and cream in a saucepan over a low heat to scalding point. Do not let it boil.
- Crack the eggs into a bowl, add three-quarters of the sugar and lightly whisk until pale. Add the warm milk and cream mixture and stir well, then strain the custard into a bowl.
- Pour the custard over the prepared bread layers, sprinkle with nutmeg and the remaining sugar and leave to stand for 30 minutes.
- Preheat the oven to 180C/160C Fan/Gas 4.
- Place the dish into the oven and bake for 30–40 minutes, or until the custard has set and the top is golden brown. Serve with extra custard, if desired.
Notes
You may also like one of my other favourite recipes …
Grandads Cookbook may reference or include sections of text and images reproduced courtesy of:
- The English Kitchen
- Liz Babbs