Traditional Scottish Recipes
- Bread and Butter Pudding

Bread and Butter Pudding - Graphic via Cookipedia

A recipe for using up stale bread. Unlike bread pudding, with which this is sometimes confused, this is better made with stale white bread. This is a tangy version and quite a bit richer than the frugal original which was probably Mrs Beeton's bread and butter pudding.

50 g (2 oz) butter
8 slices of stale white bread from a smallish loaf
50 g (2 oz) currants
10 g (1/2 oz) mixed candied peel
grated zest from half a lemon
3 large eggs, beaten
60 ml (2.5 fl oz) double cream
275 ml (10 fl oz) full cream milk
50 g (2 oz) caster sugar
Freshly grated nutmeg to personal taste

Pre-heat the oven to 180 C (350 F - gas 4)
Lightly grease a baking tray with butter.
Leaving the crusts on, butter each slice of bread and cut into eight pieces. Arrange a layer of bread and sprinkle with half of the currants and candied peel.
Arrange the remaining bread and sprinkle with the remaining currants and peel.
Add the double-cream, milk, sugar, lemon zest and beaten eggs to a bowl and whisk together well. Pour this mixture over the layered bread, sprinkle with a little freshly grated nutmeg and bake for 40 minutes.
Serve warm

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