The classic British bread and butter pudding is a great way of using up a stale loaf. Alison’s own recipe also has some secret ingredients: boozy mixed dried fruits, and a generous dash of nutmeg, both of which elevate this perfect pud to the next level!
Alison Hammond
Series 16
Makes:
1 pudding
Difficulty:
Easy
Baking Time:
1 hour
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- Ingredients
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Method
Step 1
Grease the ovenproof dish with a little butter.
Step 2
Liberally butter each slice of bread. Tear or cut the bread into triangles.
Step 3
Place a layer of bread triangles, butter-side up, in the base of the ovenproof dish.
Step 4
Scatter a spoonful of the mixed dried fruit over the bread triangles. Arrange another layer of bread on top and repeat with another spoonful of the fruit. Repeat the layers until you have used up all of the fruit, finishing with a layer of bread on top. Set aside.
Step 5
Pour the milk into a small saucepan and place on a medium heat, until simmering.
Step 6
Meanwhile, whisk the eggs with the sugar and the mixed spice, 1 tsp ground nutmeg and the vanilla extract in a large heatproof bowl. Remove the milk from the heat and gradually whisk the hot milk into the egg mixture, pouring in a steady stream.
Step 7
Pour the custard over the bread and fruit. Sprinkle with the remaining 1 tsp ground nutmeg.
Step 8
Leave to stand for at least 30 minutes, or overnight.
Step 9
Preheat the oven to 170°C/150°C fan/325°F/Gas 3.
Step 10
Bake the bread and butter pudding for 1 hour, until the custard has set and the top is golden brown. Serve immediately.
