A Great British Bread Pudding
This bread and butter pudding recipe is part of our Great British Recipes, Part of the War Time Collection.
This is in celebration of the upcoming Jubilie and Celebrating all things British! The idea of our wartime recipes are in homage to when people made the most of the food they had and came up with some amazing meals that have stood the test of time, and are passed down through generations as a classic family meal.
- 284g of stale bread (you’ll have to use your kitchen scales!)
- 57g of margarine or butter
- 28g of sugar
- 57g of dried raisin sultanas
- 1 egg (fresh or dried)
- Milk to mix
- Extra sugar for topping
Put the bread into a basin and add a little water. Leave for 10 minutes.
Squeeze bread out until fairly dry
Return bread to empty basin and add all the other ingredients (except spice) adding a little milk to make a sticky consistency
Add cinnamon a little at a time until your own taste
Place mixture into a greased pan (like a lasagna pan)
Cook at 160C for an hour or so until edges are browned and the centre is hot
Sprinkle sugar on top 10 minutes before the end of cooking
Allow to cool a little, slice and serve
This Dish Serves 8 to 10 people
Wrexham Feast HQ
The Feast Team
Recipe from The Wrexham Feast Team