bread and butter pudding including banana and chocolate versions (merged)

Lord_Gardener

Let it stand! Ginger conserve and allspice makes a great alternative!!

Gaia

I agree, let it stand. It's gorgeous with lemon zest (or lemon rind for us plain speakers) in it! Plus rasins and nutmeg. If you sprinkle a little brown sugar on top just before popping it in the oven it will have a nice crunchy top to the exposed bread. Mmmmm, think I might just have to go and make some!

ashby

Gaia wrote:

gorgeous with lemon zest (or lemon rind for us plain speakers)

Wouldn't "rind" include the white pithy bit. You definately don't want any of that, bitter and nasty.

rchddap1

Hmmmm.....something else to add to the to do list for next week. My poor partner isn't going to know what's hit him once I get on maternity leave. I have a couple of small dishes and could easily make some individual puddings.

catznine

Just made a bread and butter pud last night and used cranberries (soaked in sherry) and it worked really well.

organic_wanabe

BertieMeldrew, your DS's recipe sounds wonderful any chance of sharing it with us? I have friends coming for dinner soon and they aren't too fond of cream, which rather cuts down the sweet options. I'm looking for a good (and easy) B&BP recipe and one with peaches would be fab.

leni

does anyone have a basic, fail proof recipe?

Gaia

ashby wrote:

Wouldn't "rind" include the white pithy bit. You definately don't want any of that, bitter and nasty.

point taken - but I did specify 'zest'

Gaia

leni wrote:

does anyone have a basic, fail proof recipe?

This works every time and is yummmmm!

prep time 15 mins
standing time 1 hour
cooking time 30-40 mins

preheat oven to 180C / 350F / gas mark 4

Ingredients - but I recommend doubling cos it's soooooo nice!!!

4 slices day old bread with crusts cut off
2 oz / 50g butter
3oz / 75g rasins or sultanas or currants (whatever you happen to have)
2 eggs
1 egg yolk
1/2 pint / 275-300ml milk
grated rind (ie zest not pith) of 1/2 a lemon
1 oz / 25g granulated sugar (I like golden or brown)
1/2 teaspoon of grated or ground nutmeg

Butter the bread and cut each slice into 4 triangles

Grease/butter (but I use marge) a 1 pint (or bigger if doubling quantities) pie dish or glass/pyrex casserole dish (without a lid)

Arrange buttered bread in layers, sprinkling the dried fruit in between

Beat the eggs, extra yolk and milk. Stir in lemon rind and pour over the bread and butter.

Leave to stand for 1 hour

Sprinkle top of the pudding with the sugar and nutmeg immediately before putting into the preheated oven (near the top)

Bake for 30-40 mins - it will be risen and golden-brown/crusty (because the sugar caramelises)

Eat and enjoy!!!

janetmw

Another version we enjoy is to make Marmalade Sandwiches with wholemeal bread, butter and a tangy orange marmalade before soaking it with the egg/milk/cream mixture and sprinkling the top with Demerara sugar.

When my son was young, this was called Paddington Pudding although the use of marmalade turns B&BP into Osborne Pudding (a favourite of Queen Victoria)

Janet