Bread and Butter Pudding Recipe
One of the easiest puddings to make. This bread and butter pudding with raisins, pistachio and saffron is a delight to eat.
Serves - 4
Prep Time -
Cook Time -
Total Time -
Ingredients of Bread and Butter Pudding
- 250ml double cream
65 ml milk
50 g castor sugar
3-4 saffron strands
A little butter for greasing
6 slices white bread, buttered and sliced into 4 triangles
50 g ready-to-eat dried papaya, finely chopped (Here papaya has been substituted for the sultanas or raisins. But you could also try dried apricots or even mangoes.)
25 g pistachio nuts, crushed
How to Make Bread and Butter Pudding
Preheat the oven to 180º C / 350º F / Gas Mark 4.
Mix the cream with the milk and add the sugar and saffron strands.
Whisk the eggs and add them to the cream mixture.
Butter a deep ovenproof dish 15cm x 22cm / 6in x 9in, put into it a layer of bread, then sprinkle over some papaya/raisins/apricots/mangoes and nuts.
Add another layer of bread then some more nuts and papaya.
Pour the cream mixture over the bread and put the dish into the oven for 30-35 minutes, until the surface is a rich golden brown.
Tip: Add a pinch of nutmeg and another of cinnamon to the cream mixture.