BREAD and BUTTER PUDDING
A simple and cheap to make pudding that has filled empty stomachs for many, many years. Serve it with few extra sultanas and cover it in custard – and you will have a dish fit for a king!
4 slices of stale (white) bread
2 oz of butter
2 tablespoons castor sugar
1 tablespoon ordinary (granulated) sugar
3 tablespoons mixed currents and raisins
1 pint milk
Pinch of ground nutmeg
1. Use slightly stale white bread. Brown bread does not work too well.
2. Spread the butter on each slice of bread – then cut off the crusts.
3. Cut each slice of buttered bread into quarters.
4. Grease a pie dish then make a single layer of bread on the bottom of the dish.
5. Sprinkle some of the sultanas and raisins on the first layer of bread. Sprinkle on a little of the caster sugar.
6. Add another layer of bread on top of the first, sprinkling the fruit and sugar as before. Repeat until all the bread and fruit is used up.
7. Add the eggs to a bowl and beat them. Add the granulated sugar and then the milk and stir well.
8. Pour the egg/milk/sugar mixture over the bread layers (slowly) and allow it to soak into the bread.
9. Leave this to soak for about an hour.
10. Just before the hour is up – pre-heat the oven to gas mark 3, 160′C / 325′F.
11. Sprinkle a little nutmeg (and a little more granulated sugar) over the top layer of soggy bread. Then place in the oven for about 70 minutes – or until the whole has become set. Take care that you do not leave it too long (not more than about 80 minutes in the oven) or the top will burn and become a bit tough).