Bread and Butter Pudding

Bread and butter pudding is what I basically grew up on as a kid; that and Milo.  Every time my mother would ask “Patrick, what do you feel like?” my answer was almost certainly “bread and butter pudding”.  I think mum was thankful I always asked for this because its a very easy and non-hassle desert.  It tastes great, is cheap to make and is loaded with calcium plus.

There`s more than one way to make bread and butter pudding and this recipe I believe is not your standard way (correct me if I`m wrong).  Actually, I`m not even sure if it classes as such because very little bread and butter is actually used - it`s mostly milk.

… Definitely not for the lactose intolerant individual

(This recipe has a rather embarrasing story behind it.  Click here to see what went wrong)

Ingredients

• 750 ml milk
• 3 large eggs
• 2 slices of bread
• 2 heaped desert spoons cooking sugar
• 1 packet of raisins (140g or 2 handfuls)
• Nutmeg

Method

You will need two microwave safe bowls of different size for this recipe and a large mixing bowl.  3 bowls in total.

1. First preheat the oven to 180 degrees.  Crack and beat the eggs in a large mixing bowl, add the milk and sugar and mix well.
2. In the smaller microwave safe bowl, add the raisins so they are laying at the bottom and pour the contents of the mixing bowl (egg, milk and sugar) on top of the raisins.
3. Remove the crust from the slices of bread and butter lightly.  Tear the bread into small pieces and place them on top of the mixture.  Give each piece a quick dunk and sprinkle the top with nutmeg.
4. Place a little hot water in the larger microwave safe bowl and place the smaller microwave safe bowl inside the larger one.  This step is very important as it will prevent the milk from curdling whilst cooking in the oven.



5. Cook for around 50 minutes at 180 degree Celsius in the oven (non forced fan).  If you are using a forced fan oven, set it at 160 to 170 degrees.  Once cooked, remove from the oven and allow to cool on your bench-top.  Serves 4 to 6.

Warning! When you pull it out of the oven remember there is hot water in the larger bowl…take care.

I personally prefer bread and butter cold so after it cools on the bench, I place it in the refrigerator to eat later. If cold, it`ll become more firm and less like a sloppy pudding.