Bread & Butter Pudding

Ingredients

• 4 slicesbread
• 35 g (2½ tbsp)butter
• 180 ml (¾ cup)milk
• 1egg
• 50 g + 12–25 g (¼ cup + 1–2 tbsp)sugar
• 1.25 ml (¼ tsp)vanilla essence
• 1.25 ml (¼ tsp)ground cinnamon
• A handfulchopped cashew nuts and raisins

Instructions

1. 1

   Prepare the bread

   Grease a steaming dish. Remove the crusts from the bread and butter both sides of each slice. Cut the bread into triangles or cubes and arrange it in the dish.

2. 2

   Add the topping

   Scatter the chopped cashew nuts and raisins over the bread.

3. 3

   Mix the custard

   Combine the milk, sugar, egg, vanilla essence and cinnamon, then beat well. Pour the mixture over the bread and cover the dish with aluminium foil.

4. 4

   Steam the pudding

   Fill the steamer or appachembu with water to a quarter of its depth and place the pudding dish inside. Cook over a high flame for 14 minutes, then switch off the gas and leave the steamer closed for a further 4 minutes.

5. 5

   Cool and serve

   Open the steamer, remove the dish and take off the foil. Leave the pudding to cool for a while, then serve warm or cold.

What is bread and butter pudding?

Bread and butter pudding is a traditional British dessert made by soaking bread in a sweet egg-and-milk mixture and cooking it until set. This version is steamed rather than baked, with cashews and raisins scattered through the bread.

Butter gives the bread richness, while cinnamon and vanilla flavour the custard. Steaming keeps the pudding soft and moist.

Nutrition and macros by portion

The nutrition label shows one serving as written: 548 calories, 15g protein, 70g carbs, 26g fat.

The bread and sugar provide most of the carbohydrates, while butter contributes much of the fat; the egg, milk and cashews supply some protein. Serve a portion with fresh fruit to add contrast and round out the plate.

Choosing the bread

Bread: Use four slices and remove the crusts as directed. Cutting them into triangles or cubes gives you pieces that can be arranged throughout the dish.

Butter: Spread it over both sides before cutting, so the pieces are coated and ready to soak up the milk mixture.

Getting the custard right

Whisking: Beat the milk, sugar, egg, vanilla and cinnamon well so the egg is distributed through the liquid. Pour it evenly over the arranged bread.

Covering: Keep the dish covered with aluminium foil during steaming, as the recipe specifies. This helps protect the pudding from water entering the dish.

Steaming and checking the texture

Water level: Fill the steamer to a quarter of its depth before putting the pudding dish inside. The pudding cooks over a high flame for 14 minutes.

Resting: Leave the steamer closed for another 4 minutes after turning off the gas. The method gives no separate doneness test, so keep to the stated cooking and resting times.

Cashews, raisins and spice

Cashews and raisins: Chop them before scattering them over the bread so they are easy to distribute. Their contrasting textures add interest to the soft pudding.

Cinnamon and vanilla: These flavour the custard rather than forming a separate topping. Measure both before mixing so they are spread evenly through it.

Serving the pudding

Temperature: The pudding can be served warm after it has cooled for a while, or left to cool further and served cold.

Pairing: Serve it on its own for a simple dessert, or alongside fresh fruit for a fresher contrast. The recipe does not specify a sauce or topping.

Recipe notes & tips

• Butter both sides of the bread before cutting it.
• Chop the cashews and raisins so they can be scattered evenly.
• Beat the custard mixture well before pouring it over the bread.
• Cover the dish with foil before placing it in the steamer.
• Keep the steamer closed for the full 4-minute rest after switching off the gas.
• Allow the pudding to cool for a while before serving it warm.

Variations

• Use mixed dried fruit: Replace some or all of the raisins with another chopped dried fruit.
• Change the nuts: Use chopped almonds or walnuts instead of cashews.
• Add citrus zest: Mix a little finely grated orange zest into the custard.
• Adjust the spice: Add a pinch of nutmeg alongside the cinnamon.
• Use a different bread: Try a soft enriched loaf, cut into four slices.

Common mistakes to avoid

• Skipping the butter: Coat both sides of the bread as directed so the pieces are not left plain.
• Uneven custard: Beat the milk mixture well before pouring it over the bread.
• Leaving the dish uncovered: Cover it with aluminium foil before steaming.
• Too much steamer water: Fill the steamer to a quarter of its depth, as specified.
• Opening the steamer too soon: Leave it closed for 4 minutes after turning off the gas.

How to store

Cool the pudding, cover it and refrigerate it for up to 3 days. Reheat portions gently until warm, or serve them cold.

Frequently asked questions