I’m probably one of the few people who gets excited waking up to a dreary drizzly day,
to me it shouts “cook something warm!”. Many thanks to Delia for teaching me to make bread and butter pudding, these days it has developed a little into the recipe below, although it changes every time depending on my mood and what I have in the cupboard.
15 slices bread (from a small loaf), crusts on
Enough butter for the slices of bread and to grease the pan (approx. 50-100g depending on how heavy a knife hand you have)
4 chopped dried apricots, or 10g candied orange peel, or a bit of marmalade on each slice
60ml double cream (or just use more milk)
50g caster sugar
Grated zest ½ small lemon
A sprinkling of nutmeg or cinnamon
Pre-heat the oven to 180°C (gas mark 4, 350°F)
Butter the bread leaving the crusts on. Now arrange one layer of buttered bread over the base of the dish, sprinkle some of the apricots and raisins over, then do the same once or twice more, layering the bread, apricots and raisins in as messy a manner as you like and sprinkling the last of the raisins and apricots on top (more on top if you like the crispy ones!).
Next, measure out the milk and cream and stir in the sugar and lemon zest. Whisk the eggs, first on their own and then into the milk mixture. Pour the whole lot over the bread, making sure you get all of it with some mixture, sprinkle over some freshly grated nutmeg, and bake in the oven for 30-40 minutes. Serve warm, or if any of it lasts long enough you can eat it cold or reheat it. It’s basically delicious in any form!
Chocolate bread and butter pudding also made today, but it has to be left for 2 days before baking so keep en eye out later this week for the second instalment…