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Rich Bread and Butter Pudding

Never fear if you have some stale bread that needs using up. This is a light delicious pudding with a lovely dark toasted nutmeg crust.

 Rich Bread and Butter Pudding

  Serves 4-6

 8 slices bread (from a small loaf)
 approximately 2 oz (50 g) butter
 ½ oz (10 g) candied lemon or orange peel, finely chopped
 2 oz (50 g) currants
 10 fl oz (275 ml) milk
 2½ fl oz (60 ml) double cream
 2 oz (50 g) caster sugar
 grated zest ½ small lemon
 3 eggs
 freshly grated nutmeg
 Pre-heat the oven to gas mark 4, 350°F (180°C).
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You will also need a 2 pint (1.2 litre) enamel baking dish (one of the oblong kind), well buttered.

This recipe is taken from Delia Smith’s Complete Cookery Course and Delia Smith’s Complete Illustrated Cookery Course.


Butter the bread and cut each slice of buttered bread in half – leaving the crusts on.

Now arrange one layer of buttered bread over the base of the baking dish, sprinkle the candied peel and half the currants over, then cover with another layer of the bread slices and the remainder of the currants.

Next, in a glass measuring jug, measure out the milk and add the double cream.

Stir in the caster sugar and lemon zest, then whisk the eggs, first on their own in a small basin and then into the milk mixture.

Pour the whole lot over the bread, sprinkle over some freshly grated nutmeg, and bake in the oven for 30-40 minutes.

Serve warm.


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