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Bread And Butter Pudding Recipe
|White bread slice||6 , without crusts|
|Butter||2 Ounce (60 Gram)|
|Sultanas/Raisins||2 Ounce (60 Gram)|
|Chopped peel||1 Tablespoon|
|Milk||1 Pint (600 Milliliter)|
|Grated nutmeg||1 Teaspoon|
Calories 385 Calories from Fat 166
% Daily Value*
Total Fat 18 g28.3%
Saturated Fat 10.6 g53.2%
Trans Fat 0 g
Cholesterol 148.2 mg
Sodium 251.9 mg10.5%
Total Carbohydrates 46 g15.5%
Dietary Fiber 1.9 g7.5%
Sugars 26.5 g
Protein 10 g19.4%
Vitamin A 12.3% Vitamin C 9.3%
Calcium 16.8% Iron 4.6%
*Based on a 2000 Calorie diet
Lightly butter a 1.2 litre/2 pint baking-dish and put half the bread pieces in the bottom, butter-side down.
Sprinkle the fruit over, with half the sugar.
Arrange the remaining bread on top, butter-side up, and sprinkle with the rest of the sugar.
Beat the eggs into the milk with a fork and strain over the pudding.
Top with nutmeg, freshly ground if possible, then leave the pudding to stand for at least half an hour before baking, giving it the odd prod to ensure that the milk is well absorbed.
Stand on a folded sheet of newspaper in a roasting-tin and pour in boiling water to come half way up the container.
Bake at 180°C/350°F/Gas Mark 4 for about 45-50 minutes, until the top is golden and crisp.