Mary Berry Bread and Butter Pudding is a delightful dessert made with mixed sultanas, raisins, caster sugar, lemon zest, and a hint of mixed spice. This simple recipe requires just 8 slices of white bread, melted butter, and a homemade custard. With a total time of 1 hour and 30 minutes, it serves 4 people.
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💗 The Benefits Of Trying This Delicious Recipe:
- Classic Comfort. This bread and butter pudding offers a nostalgic taste of home, perfect for cozy evenings.
- Easy Preparation. With simple ingredients and straightforward steps, anyone can whip up this delicious dessert.
- Versatile Flavors. The combination of sultanas, raisins, and citrus zest creates a delightful burst of flavors.
- Creamy Indulgence. The rich custard made with eggs, cream, and milk adds a luscious and satisfying texture.
❓ What Is Mary Berry Bread And Butter Pudding Recipe?
Mary Berry Bread and Butter Pudding is a traditional British dessert made with sultanas, raisins, sugar, and bread. It has a creamy texture with a hint of citrus zest and mixed spice. The name comes from the generous use of butter on the bread slices.
📜 Mary Berry Bread And Butter Pudding Ingredients
- 150g/5oz mixed sultanas and raisins
- 75g/3oz caster sugar
- 1 lemon or orange, finely grated zest
- ½ tsp. mixed spice
- 8 thin slices white bread, crusts removed
- 100g/4oz butter, melted
For The Custard
- 2 free-range eggs
- 300ml/½ pint double cream
- 150ml/¼ pint milk
- 2 tbsp. demerara sugar
👩🍳 Instructions For Mary Berry Bread And Butter Pudding
- An oven-safe dish that is about 2½ to 3 pints (1.4 to 1.7 liters) in size (18 x 23 x 5 cm/7 x 9 x 2 in).
- Warm the oven up to 180C/350F/Gas 4 and grease the dish with some of the melted butter.
- Scoop the dried fruit, sugar, lemon juice, and spice into a bowl. Give it a good stir.
- Separate each piece of bread into three strips. Put enough slices on one side of each dish to cover the bottom. Then, dip one side of each slice in hot butter.
- Put them in the dish with the butter side down. Cover with half of the dried fruit mix. Lay the bread strips down again, this time with the greased side facing up.
- Put the third and last layer of bread strips on top, with the buttered side facing up.
- In a bowl, beat the eggs, cream, and milk together. Then, pour the custard over the pudding. Put some demerara sugar on top, and if you have time, let it sit for about an hour.
- The pudding should be a little puffy after 30 to 40 minutes in the oven. The top should be golden brown and crisp. Some people say it tastes great cold, but I think it tastes best hot!
💭 Recipe Tips
- Use stale bread for a consistent texture.
- Generously butter each slice for enhanced richness.
- Soak bread thoroughly for a moist pudding.
- Avoid overbaking to prevent dryness or browning.
- Get creative with flavors, adding spices, fruits, or caramel sauce for a twist.
🍦 What To Serve With Bread And Butter Pudding?
Mary Berry Bread and Butter Pudding pairs well with a variety of accompaniments serve it with a dollop of whipped cream, a scoop of vanilla ice cream, or a drizzle of warm custard for a delightful dessert experience.
🎚 How To Store Bread And Butter Pudding?
- In The Fridge. To store Traditional Mary Berry Bread And Butter Pudding, refrigerate it for up to 2 days.
- In The Freezer. To freeze, wrap tightly and freeze for up to 3 months.
🥵 How To Reheat Bread And Butter Pudding?
- In The Oven. Preheat to 180°C (350°F) and bake for 10–15 minutes.
- In The Microwave. Heat individual portions in short intervals until warm.
- Steamer. Steam pudding for 10-15 minutes.
- Air Fryer. Preheat to 160°C (320°F) and reheat for a few minutes, checking for desired warmth.
FAQs
How Do I Make Bread And Butter Pudding With A Crispy Top?
To make Bread And Butter Pudding with a crispy top, sprinkle a layer of demerara sugar on top before baking.
What Is The Best Type Of Bread To Use For Bread And Butter Pudding?
The best type of bread to use for Bread And Butter Pudding is stale or day-old white bread, as it absorbs the custard well and holds its shape.
How Do I Prevent My Bread And Butter Pudding From Becoming Soggy?
To prevent Bread And Butter Pudding from becoming soggy, ensure the bread slices are adequately soaked in the custard mixture and avoid overcrowding the dish.
Why Does Bread Need To Be Stale For Bread Pudding?
Stale bread is used for bread pudding because it has a drier texture, allowing it to absorb the custard mixture better and resulting in a more consistent and moist pudding.
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Mary Berry Bread And Butter Pudding Nutrition Facts
Amount Per Serving
- Calories: 400
- Total Fat: 20g
- Saturated Fat: 12g
- Cholesterol: 120mg
- Sodium: 250mg
- Carbohydrates: 45g
- Fiber: 2g
- Sugars: 25g
- Protein: 8g
Are You Looking For Best Mary Berry Cookbooks ? Here Are Top 5 Best Seller Mary Berry Cookbooks You Should Have:
- Mary Makes it Easy Cookbook
- Mary Berry’s Baking Bible
- Baking with Mary Berry
- Mary Berry’s Simple Comforts (recommended)
- Mary Berry Quick Cooking
Mary Berry Bread And Butter Pudding
Description
Mary Berry Bread and Butter Pudding is a delightful dessert made with mixed sultanas, raisins, caster sugar, lemon zest, and a hint of mixed spice. This simple recipe requires just 8 slices of white bread, melted butter, and a homemade custard. With a total time of 1 hour and 30 minutes, it serves 4 people.
Ingredients
For The Custard
Instructions
- An oven-safe dish that is about 2½ to 3 pints (1.4 to 1.7 liters) in size (18 x 23 x 5 cm/7 x 9 x 2 in).
- Warm the oven up to 180C/350F/Gas 4 and grease the dish with some of the melted butter.
- Scoop the dried fruit, sugar, lemon juice, and spice into a bowl. Give it a good stir.
- Separate each piece of bread into three strips. Put enough slices on one side of each dish to cover the bottom. Then, dip one side of each slice in hot butter.
- Put them in the dish with the butter side down. Cover with half of the dried fruit mix. Lay the bread strips down again, this time with the greased side facing up.
- Put the third and last layer of bread strips on top, with the buttered side facing up.
- In a bowl, beat the eggs, cream, and milk together. Then, pour the custard over the pudding. Put some demerara sugar on top, and if you have time, let it sit for about an hour.
- The pudding should be a little puffy after 30 to 40 minutes in the oven. The top should be golden brown and crisp. Some people say it tastes great cold, but I think it tastes best hot!
Notes
- Use stale bread for a consistent texture.
- Generously butter each slice for enhanced richness.
- Soak bread thoroughly for a moist pudding.
- Avoid overbaking to prevent dryness or browning.
- Get creative with flavors, adding spices, fruits, or caramel sauce for a twist.