📝 About This Recipe
A quintessential British classic, this pudding transforms humble pantry staples into a luxurious, comforting masterpiece. Born from the tradition of minimizing food waste, it features layers of buttery, golden-crusted bread bathed in a rich, nutmeg-scented vanilla custard. The result is a sublime contrast of textures: a crisp, caramelized top giving way to a soft, melt-in-the-mouth center studded with plump, juicy sultanas.
🥗 Ingredients
The Foundation
- 8-10 slices White farmhouse bread (slightly stale is best; crusts removed if preferred)
- 50 g Unsalted butter (softened to room temperature)
- 75 g Sultanas or raisins (soaked in warm water or brandy for 10 mins)
- 25 g Mixed peel (optional, for traditional citrus notes)
The Custard
- 300 ml Whole milk (full fat for richness)
- 150 ml Double cream (also known as heavy cream)
- 3 Large free-range eggs (at room temperature)
- 50 g Golden caster sugar (plus extra for sprinkling on top)
- 1 teaspoon Vanilla bean paste (or 1 vanilla pod, scraped)
- 1/2 teaspoon Freshly grated nutmeg (essential for authentic British flavor)
- 1/4 teaspoon Cinnamon (ground)
The Finishing Touch
- 1 tablespoon Demerara sugar (for a crunchy, caramelized crust)
- 2 tablespoons Apricot jam (warmed and strained for glazing)
👨🍳 Instructions
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1
Grease a 1.5-liter ovenproof baking dish generously with a portion of the softened butter.
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2
Butter both sides of each bread slice generously. Cut the slices into triangles (halves or quarters depending on the size of your dish).
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3
Arrange a layer of bread triangles in the bottom of the dish, slightly overlapping them. Sprinkle half of the sultanas and mixed peel over this layer.
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4
Add a second layer of buttered bread triangles on top, followed by the remaining fruit. Finish with a final layer of bread, arranged neatly with the points facing upwards for a decorative, crispy finish.
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5
In a large mixing bowl, whisk the eggs and golden caster sugar together until pale and slightly frothy.
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6
In a small saucepan, gently warm the milk and double cream over medium heat until it just reaches a simmer; do not let it boil.
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7
Slowly pour the warm milk mixture into the eggs, whisking constantly to prevent the eggs from scrambling. Stir in the vanilla paste, nutmeg, and cinnamon.
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8
Slowly pour the custard over the bread layers, ensuring every piece of bread is moistened. Use a fork to gently press the bread down to help it soak up the liquid.
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9
Leave the pudding to stand for at least 30 minutes (or up to 2 hours in the fridge). This 'soaking' time is crucial for a soft, pudding-like texture.
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10
Preheat your oven to 180°C (350°F/Gas Mark 4).
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11
Sprinkle the top of the pudding with the Demerara sugar for an extra-crunchy finish.
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12
Place the dish in the oven and bake for 35-40 minutes, or until the custard is set but still has a slight wobble in the center, and the top is golden brown and crisp.
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13
Remove from the oven and immediately brush the top with the warmed apricot jam to give it a professional, glossy shine.
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14
Allow the pudding to rest for 5-10 minutes before serving to let the flavors settle.
💡 Chef's Tips
For the best results, use a rich bread like Brioche or Challah for an even more decadent pudding. If your bread is very fresh, lightly toast it in a low oven for 5 minutes to dry it out so it absorbs more custard. Never skip the 'soaking' step; it prevents the bread from being dry and creates the signature silky texture. To prevent the fruit from burning, try to tuck the sultanas between the layers of bread rather than leaving them all on the very top. Use fresh nutmeg rather than pre-ground; the aromatic difference is significant in such a simple dish.
🍽️ Serving Suggestions
Serve warm with a generous pour of chilled heavy cream for a temperature contrast. Pair with a scoop of high-quality Madagascan vanilla bean ice cream. Accompany with a traditional English custard (Crème Anglaise) for double the indulgence. Enjoy alongside a cup of strong Earl Grey tea to cut through the richness. For a festive twist, serve with a dollop of brandy butter or a splash of dark rum.