Victorian: Bread and Butter Pudding

This recipe has been around for a while but reached its height of popularity during Victorian England. You can still find this delicacy in the traditional foods category and there are many different modern versions. Here is a particular variation which caught my eye.

Cooke time: 1 hour

Serves four

Ingredients:

12 slices of diagonally cut bread

1/4 teaspoon of cinnamon

1/4 teaspoon of nutmeg

2 oz raisins

12 fl oz milk

2 fl oz of double and heavy cream

2 eggs

1 teaspoon of vanilla extract

1 oz white sugar

Preheat oven to 350F.

Grease 2 pint pie dish with butter and be sure to grease the triangular edges of your bread.

Form the base of the pudding by spreading butter over the bread corners and overlapping the bread with the butter side facing upward. Place half of the raisins and follow with the nutmeg and cinnamon. You will create one more layer of bread basing or until all of the raisins are gone. Be sure that the raisins are one top with the last layer.

Heat the milk and cream in a saucepan but be sure not to boil.

Mix the eggs in a mixing bowl then add 3/4 sugar and all of the vanilla extract. After the sugar eggs are pale in color, pour in the milk and cream and keep stirring until mixed in well.

Sprinkle the remaining sugar over the surface then leave alone for 30 minutes. This will add texture to the pudding.

Place in the oven for 40-45 minutes. Just as a cake, when it reaches a golden brown it is ready. Serve while hot.

For repeat servings, place in oven wrapped in tin foil.

Never made this one before, but it looks delicious and very filling. If you decide to make it let me know how it turns out. Enjoy.

Sources:

http://britishfood.about.com/od/recipeindex/r/brdpudd.htm

http://www.taste.com.au/recipes/5131/bread+and+butter+pudding