Bread and Butter Pudding
Serves 6 – 8
Farmgate Café has Bread and Butter pudding on the dessert table every day – it’s our staple, delicious, comfort food and we like to serve it warm, in generous bowls with a dollop of cream or custard (or both!). We make it because our customers love it, but also because there’s no mystery, it’s so simple to make, and truthfully - because we don’t believe in waste, therefore throwing good food in to the bin (!), making a Bread and Butter pudding is a classic, convenient and traditional way of using up yesterday’s bread.
- 10 - 12 slices of white hand cut bread (we use the Rolly Loaf from the ABC Bread Shop at the English Market)
- Butter (to cover bread generously)
- 120g of caster sugar
- 100g of raisins
- 4 free range eggs
- 1 ½ litres of milk (or 1 litre of milk and ½ litre of cream makes a deliciously rich pudding)
- A large pinch of freshly grated nutmeg (or cinnamon)
- About 4 tablespoons of good-quality apricot jam (or fine-cut marmalade)
Preheat the oven to 180°C / 350°F/ gas 4
Butter an over-proof dish, then butter the bread generously, cut each slice in half diagonally and line the dish
Sprinkle half the raisons over this layer
Make a second layer on top, with overlapping slices. Sprinkle over the remaining raisons
Mix the eggs with the milk, sugar and the nutmeg and pour 3/4s of the mixture over the bread
At this point, leave to soak for at least 30 mins, a few hours if you can, or even better allow soak over night
When ready to cook, pour over remaining custard. Place the dish in a roasting tray and pour in enough boiling water to come just over halfway up the side of the dish (basically you are making a bain marie*). The pudding should take about between 45 mins (sometimes an hour, depending on your oven), but check the pudding after around 30 mins to make sure the raisons aren’t burning – if they are, slightly lower the oven temperature
Last thing to do – warm the apricot jam (or marmalade) gently (!) in a saucepan, then take the dish form the oven and brush the apricot jam over the top of the bread – pop back in the over for around another 5 to 10 minutes.
Serve warm with custard and / or freshly whipped cream.
* A bain marie is simply a dish or casserole larger than your pudding dish filled with warm water into which you place the Bread and Butter pudding to cook. A good tip is to place the larger dish on to the oven shelf, then put the pudding in the centre, and lastly, pour in the water just below the top of the inner dish.
Kay Harte, Farmgate Cafe, English Market