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Bread & Butter Pudding

Submitted by  11 June 2009



6oz Seedless raisins or sultanas soaked overnight in 3 - 4 tablespoons of Brandy or Sherry,8 thin slices of white bread (crusts removed),2 oz softened butter,4oz Apricot jam or conserve,10 fl oz double cream,10 fl oz whole milk,3 large eggs beaten with 2 extra egg yolks,2 oz caster sugar,½ vanilla pod or 1 teaspoon of vanilla essence,Icing Sugar


Choose a large dish about 2” deep and butter it well. Scatter the fruit on the bottom. Butter the bread and make large jam sandwiches then cut into narrow fingers or triangles. Arrange these, overlapping if necessary around the perimeters of the dish, gradually filling in to the centre. Preheat oven to 325ºF (170ºC). Beat the eggs with the sugar. Bring the milk, vanilla and cream to the boil (slowly if using a pod so that the essence can be extracted from it). Remove pod and pour hot liquid over the egg mixture and mix thoroughly using a balloon whisk. Ladle the custard over the bread pieces so they get well soaked but not disarranged. Place the dish in the oven (in a bain marie if preferred) and bake for 45 minutes to 1 hour or until the custard is just set and the bread is slightly browned. Dredge with icing sugar and serve hot or cold with double pouring cream.

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Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.



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