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» Bread & Butter Pudding
Bread & Butter Pudding
How To Make
4 slices of Cranks wholemeal bread
25g (1oz) Butter or margarine
15ml (1 tbsp) Raw brown sugar
50g (2 oz) Mixed sultanas, raisins & currants
426ml (3/4 pt) Fresh milk
2 Free range eggs
1.25ml (1/4 tsp) Ground cinnamon
1.25ml (1/4 tsp) Nutmeg
Cut the 4 slices of wholemeal bread, preferably stale bread.
Spread the bread with butter or margarine, cut each piece into quarters.
Arrange half of the bread, buttered side up, on the base of a 900ml (1 ½ pt) ovenproof dish.
Sprinkle with half the sugar and dried fruit.
Repeat the layer once more.
Whisk together the milk, eggs and spices.
Pour the custard over the bread.
Bake in the oven at 180°C/350°F/gas mark 4 for about 45 minutes until just set.