puddings have got to rank as possibly the best and most diverse in the
world and for this reason, we have chosen a pudding as England's speciality
Bread and Butter Pudding (not to be confused
with Bread Pudding) is one of England's most loved and traditional desserts.
When made in the traditional way, it's rich, warming and filling and perfect
for our cold winter nights.
At its most basic, bread and butter pudding is really easy to make.
Slices of buttered bread are layered into a shallow dish and scattered with
raisins or sultanas, then an egg and milk mixture, often seasoned with
a little grated nutmeg with added sugar is poured over the top. Extra sugar
is sprinkled over the top then it is baked and served hot, sometimes
with extra custard or cream although when made properly it should be moist
enough not to need any further embellishments.
Many modern day chefs have adjusted bread and butter pudding
recipes to create slightly lighter more genteel desserts by means of making
small individual puddings, often flavoured with additional ingredients.
Historically, the recipe was probably borne out of the need to be frugal by
means of using up stale bread. It's still a good idea to use stale bread as
using fresh bread adds nothing to the finished dish. One of the
earliest recipes for a bread and butter pudding was recorded by John Nott in
Below are some Bread and Butter Pudding
Recipes - both traditional plus a
couple of "nouveau" ones. You can find more bread and
butter pudding recipes by using the search form below but do experiment for
yourself, substituting the bread with items such as stale brioche, Panettone
or croissants or flavouring the egg mixture.