Welcome to the second edition of our Winning Recipes video series, brought to you in…
They’re the recipes that have been handed down from generation to generation, handwritten on batter-splattered and well-worn pages.
These are the recipes we treasure, and now we’re sharing them with you to bring a piece of history to your kitchen.
Belinda Neame: Mum’s Bread & Butter Pudding
Mum has always been the baker in our family. Rarely do we have a family dinner without ‘sweets’ made by her—anything from a simple butter cake iced with vanilla icing and 100s and 1000s, to a delectable seasonal tart.
But for our family, Mum’s bread and butter pudding is what screams familiarity and comfort. It’s always warm and full of eggy custard with just the right amount of spice.
It’s even better when she uses raisin bread as the base and then serves it with vanilla ice cream and double thick cream. Let’s hope one of us can learn to make it as good as Mum!
- 60g mixed raisins and sultanas
- 2 tablespoons orange juice (or brandy)
- 30g butter
- 4 slices good-quality bread
- 3 eggs
- 3 tablespoons caster sugar
- 3 cups milk
- 3 tablespoons cream
- ¼ teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
- 1 tablespoon demerara sugar
Preheat the oven to moderate 180°C (350°F).
Soak the raisins and sultanas in the orange juice (or brandy) for 30 minutes.
Butter the slices of bread (and jam if you like), remove the crusts or leave them on if you prefer and cut each piece into 8 triangles. Arrange the bread in a lightly greased 1-litre ovenproof dish.
Combine the eggs with sugar, milk, cream, vanilla and cinnamon and mix well. Drain the raisins and sultanas and add any liquid to the custard mix. Scatter the soaked raisins and sultanas over the bread and pour custard mix over the top.
Cover and refrigerate for 1 hour (not absolutely necessary).
Sprinkle the pudding with demerara sugar (lots) and bake for 35-40 minutes, or until the custard has set and the top of the pudding is crunchy and golden.
Note: use good quality bread. Ordinary sliced white will tend to become soggy when it soaks up the milk. Fruit loaf is a great.
STYLING Belinda Neame
PHOTOGRAPHY Tim Bean
This article originally appeared in Magazine: Time (AW2020), available to read free online.
Read it here.