Best Bread and Butter Pudding
1980s · typewriter
Serves 6 servings · 40 min prep · 45 min cook
puddingbakedbreadcustardchocolate-sauce
Ingredients
- 1.white bread, 5 or 6 thin slices
- 2.45 gram butter
- 3.60 gram seedless raisins
- 4.3 eggs
- 5.45 gram castor sugar
- 6.450 millilitre milk
- 7.90 gram milk chocolate, for chocolate sauce
- 8.90 gram bittersweet chocolate, for chocolate sauce
- 9.60 gram butter, for chocolate sauce
- 10.125 millilitre cream, for chocolate sauce
Method
- 1.Butter a shallow rectangular dish.
- 2.Spread the bread with the butter and cut into triangles.
- 3.Fill the dish with alternate layers of bread and raisins.
- 4.Beat slightly to mix the eggs and the castor sugar. Scald the milk and pour into the egg mixture.
- 5.Strain this over the bread.
- 6.Let the pudding stand for 30 minutes before baking.
- 7.Set in the pan of hot water to bake.
- 8.Bake at 325°F (170°C) until firm and golden.
- 9.To test — thrust a silver knife into custard. It should come out clean.
- 10.This pudding rises so allow for it.
- 11.Serve warm with syrup if so desired.
- 12.BEST CHOCOLATE SAUCE: Melt over hot, not boiling water in a double boiler. This sauce can be re-heated.
Notes
- An exceptional bread and butter pudding — the title 'Best' appears on the original card.
- Chocolate sauce ingredients are listed in two columns on the card (metric and imperial); metric used.