I love nothing more on a cold winter’s night than a warm filling sweet and mushy pudding to end a meal. I love to swim it in fresh cream and spoon each mouthful slowly into my mouth and savour all the yummy ingredients as they come together on my tongue.
In our home we never ever wasted a slice of stale bread; it became crumbs, salad or a pudding. My mom would make as many different flavoured bread and butter puddings as she could so we would not get tired of her serving them as a winter pudding.
We had them filled with marmalade or apricot jam; stewed apples or mulberries; honey, raisins and nuts – gosh there were so many different combinations. I especially loved it when she used to make savoury bread and butter puddings. I have kept this tradition going and my family just love them.
I believe that the earliest bread and butter puddings were called whitepot and used either bone marrow or butter. Whitepots could also be made using rice instead of bread, giving rise to the rice pudding in British cuisine. One of the earliest recipes for a bread and butter pudding was written down by John Nott in 1723. Om Ali is the Egyptian version of a bread pudding and is beyond fabulous.
The chill of winter brings with it the opportunity to wrap up in gorgeous coats, snuggle indoors and delight in some comfort food.
It is the perfect time to enjoy the warming properties of rich puddings and prepare these treats with less guilt than in summer. After all, we need a few extra calories to keep us warm at night.
All you have to do to burn of the extra calories is take off one layer of clothing for half an hour and shiver it off my darlings – problem solved!
Bread and Butter Pudding
- 8 slices Sasko Premium White/Best of Both/Low GI White Bread
- 50g butter (at room temp)
- ½ cup/50g raisins
- 2 eggs
- 300ml milk
- 100ml cream
- 50g sugar
- 1 tsp vanilla
- ½ tsp allspice mixed with 1 tbsp. sugar
- Ice-cream, Cream or custard to serve
Butter all 8 slices of bread and cut each piece into 4 triangles. Lay the triangles, point side facing upwards, into a medium sized baking dish (+- 20 by 10cm) in layers, scattering raisins between. In a bowl, mix together eggs, milk, cream, sugar and vanilla and pour over the bread. Lastly sprinkle over the spiced sugar.
Allow to sit for 10-15 minutes while you preheat the oven to 180°C. Bake in the oven for 40-45 min.
Serve hot with cream or custard.
Variation: For a chocolate-orange version, use chocolate chips instead of raisins and orange zest instead of allspice
Tip: You can also smear some of your favourite jam or marmalade onto each slice of bread for added flavour.
Tip: If you aren’t sure if the pudding is set, insert the tip of a knife into the centre and if it comes out clean then the pudding is done.