My Mother's Bread and Butter Pudding
Mary Berry's Mother that is.
A great family favourite as a pudding to follow a weekend lunch. You can use semi-skinned milk for a healthier pudding, or slices of brioche instead of sliced white bread to make it even richer! Use a rectangular dish as the bread will fit better. This recipe serves 6-8 says Mary.
I say: next time i'll read the recipe properly and leave it for 1 hour before baking it....
What do we need:
100 gr butter, melted
250 gr currants and sultanas
75 gr caster sugar
grated rind of 1 lemon
1/2 level teaspoon ground mixed spice
12 thin slices white bread, crusts removed
3 large eggs
600 ml full fat milk
2 tablespoons demerara sugar, to sprinkle
1. Grease an 18 x 23 cm deep ovenproof dish with a little of the melted butter. Measure the dried fruit, sugar, lemon rind and spice into a bowl and toss to mix well. Cut each bread slice into 3 strips.
2. Take enough breadstrips to cover the base of the dish and dip one side of each strip in melted butter. Lay them in your prepared dish, buttered side down. Sprinkle with half the dried fruit mixture. Repeat the layering, laying the bread strips buttered side up, and sprinkle with the remaining dried fruit mixture. ( Think Lasagna making).
Lay the third and final layer of bread strips on top butter side up.
3. Beat together the eggs and milk and pour over the pudding. Sprinkle with demerara sugar, then leave to stand for about 1 hour if time allows. ( I clearly did not read this the first time). Meanwhile preheat your oven to 180C.
4. Bake in your preheated oven for about 40 minutes or until the top is golden brown and crisp and the pudding slightly puffed up. Serve hot, though there are some who insist that it is just as delicious cold!
Tip from Mary:
You can prepare the pudding ahead of time and keep it covered in the fridge for up to 6 hours before baking. Don't sprinkle the demarara sugar topping until 1 hour before you are ready to bake.
"Enjoy"
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