Mrs Beeton's bread and butter pudding

Mrs Beeton's version of the famous bread and butter pudding. Not to be confused with bread pudding, which is quite different.

If you want a much richer, tangy version, we have one here

Mrs Beeton's bread and butter pudding

Other publications - circa 1945
Servings:	Serves 6 or 7 people
Calories per serving:	284
Ready in:	55 minutes
Prep. time:	15 minutes
Cook time:	40 minutes
Difficulty:
Recipe author:	Chef
First published:	4th October 2012

Best recipe review No need to change this recipe 4/5 This is exactly how Mum made this. Jerry

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 9 Thin Slices Of Bread and Butter
• 900ml (1½ pints) Milk
• 110g (4oz) Currants
• 4 medium Eggs
• Sugar, to taste
• Vanilla essence, Grated lemon peel or Nutmeg, to flavour

Mise en place

• Preheat the oven to 180° C (350° F - gas 4) - (Moderate)

Method

1. Cut nine slices of bread thinly and butter them.
2. Place into a pie dish with currants between each layer and on the top.
3. Sweeten and flavour the milk, either by infusing with a little lemon peel, or by adding a few drops of vanilla essence.
4. Whisk the eggs and stir into the milk.
5. Strain this over the bread and butter.
6. Bake in a moderate oven for 1 hour, or rather longer.
7. This pudding may be very much enriched by adding cream, candied peel, or more eggs.
8. It should not be turned out, but served in the pie dish and is better for being made about 2 hours before it is baked.

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