Awesome Recipes, Bread, British
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Variations on Mrs Beeton’s Bread Pudding

Even before Victorian times, domestic economy writers militantly promoted a strong sense of resourcefulness.

And since bread is such a formidable food, it makes perfect sense that housewives were encouraged to make the most of it even when they only had leftovers.


To make this simple yet gorgeous classic you will need:

  •  8 thick slices of bread
  • 230 raisins or currants
  • 90g melted butter
  • 75g caster sugar +2 tbsp for sprinkling
  • 2 eggs
  • 1/3cup milk
  • 1 tsp nutmeg
  • Zest of 1 orange
  • 1/2tsp of mixed spices (cinnamon, clove & ginger)
  • 300ml double cream



Grease with butter a baking dish that’s about 5 cm deep.

Remove the crust from the bread slices and cut the slices in quarters.

 In a bowl mix the orange zest, sugar and spices.

Add the eggs, milk and cream, use an electric mixer or a whisker and mix vigorously until the custard is frothy and pale. At the end add the raisins or sultanas.

 Melt the butter.

Brush with butter each bread portion on both sides.

Lay them diagonally on the dish.


Gently pour the custard allowing the bread to absorb the liquid and continue. Make sure the fruit is equally distributed.

Let it set for a couple of hours before baking.

Preheat the oven to 180C.

 Sprinkle the extra sugar on top and bake for 30 to 40 minutes, or until the top is golden-brown and crisp and the pudding slightly puffed up.

 Serve hot with some milk or cream.


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