Nigella’s bread and butter pudding is a truly comforting treat, and a brilliant way to use bread past its best. You can of course introduce additional flavourings and dried fruit if you wish, but this version with a just a fragrant hint of lemon and vanilla really celebrates the custardy goodness of this nostalgic pud.
Nigella Lawson
Series 17
Difficulty:
Easy
Baking Time:
40 mins
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- Ingredients
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Method
Step 1
Heat the oven to 190°C/170°C fan/375°F/Gas 5 and grease a 30cm x 20cm oval baking dish with butter.
Step 2
Add 100g of butter to a mixing bowl and beat with a wooden spoon until spreadable.
Step 3
Lay 4 slices of the bread on a chopping board and spread each slice liberally with roughly ¾ of the butter.
Step 4
Cover the 4 slices of buttered bread with the remaining 4 slices of bread and press down to sandwich together. Spread the remaining butter over the top of each sandwich.
Step 5
Cut each sandwich into 4 triangles and arrange them randomly in the buttered dish.
Step 6
Tip the caster sugar and salt into a large mixing bowl and rub the lemon zest into the sugar with your fingertips.
Step 7
Crack the eggs into the bowl and whisk with a balloon whisk until a little foamy.
Step 8
Slowly pour in the milk, cream and vanilla paste and whisk until fully combined. You can then pour this mixture into a jug for ease of pouring.
Step 9
Pour about three quarters of the custard over the sandwiches in the dish. Leave to soak for 10 minutes. Press the corners of the sandwiches that are sticking up out of the custard back into the custard every so often.
Step 10
After 10 minutes add the rest of the custard to the dish. Grate the nutmeg over the top and then sprinkle the demerara sugar over the pudding.
Step 11
Boil the kettle, then place the pudding dish in a roasting tin. Pour the boiling water into the roasting tin until it comes halfway up the sides of the dish.
Step 12
Bake for 35–40 minutes until the custard is just set and puffed up. Leave to stand for 10 minutes before serving.
