Recipe: Rich bread and butter pudding (Delia Smith)

One of Hubby's favourite childhood desserts is bread and butter pudding. Many bread and butter puddings which he has tried in restaurants/cafes in KL is not to his liking (he says they're too soggy). The ones that he remembered having had nice crisp crust with a soft custard centre. Delia Smith's rich bread and butter pudding is the perfect pudding in Hubby's eyes.

Our (perfect) bread and butter pudding

I have made this over and over again, and this is probably one of my favorite Delia Smith recipes, mainly because I get to make my man very happy everytime I serve this to him. I have used both white and wholemeal bread before, and we prefer the wholemeal bread version. This is great for using up any leftover bread. This recipe will usually serve 4-6 persons, but Hubby usually eats 3/4 of this on his own! ;P

This is especially good straight out of the oven, served warm with some vanilla ice cream or pouring cream.

Crisp on the outside, with a lovely custardy centre

So dear readers, do you have a favorite childhood dessert? If so, what is it and what do you like best about it?


Rich bread and butter pudding
Recipe adapted from Delia Smith's Complete Cookery Course
Preparation time: 15 minutes
Cooking time: 30-35 minutes
Serves 4-6

Ingredients
8 slices bread, buttered (I prefer wholemeal)
50g currants or raisins
275ml full cream milk
60ml double cream (I used whipping cream)
50g caster sugar
Grated rind of 1/2 small lemon
3 eggs, beaten
Freshly grated nutmeg (I used 1/2 tsp ground nutmeg)

1. Preheat oven to 180°C (no fan).

2. Butter a 1.2l enamel baking dish (one of the oblong kind). Well, I didn't have one of those so I just used a 24cm rectangular ovenproof dish which worked for me.

3. Cut each slice of buttered bread in half, leaving the crusts on. Arrange one layer of buttered bread over the base of the baking dish, sprinkle half the currants/raisins over. Cover with another layer of bread slices and add the remainder of the currants/raisins.

4. In a measuring jug, measure out the milk and add the double cream. Stir in the caster sugar and lemon rind, then whisk the eggs into the milk mixture. Mix the ground nutmeg.

5. Pour the milk-egg mixture over the bread (try to get some on all the bread). If using fresh nutmeg, you can sprinkle over the top.

6. Bake in preheated oven for 30-35 minutes. Leave to cool for 5 mins and serve warm. You can serve it on its own or with some pouring cream, vanilla ice cream or a dollop of whipped cream.

*Your kids can help butter the bread as well as mix the egg-milk mixture and pour it over the bread pudding before baking.

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