Thursday 2 August 2018

Recipe 34: Bread and Butter Pudding

Pudding is such a comfort food.

Whether you like it warm or chilled, it is a favourite of all ages.

Made with simple ingredients that are already lying in my kitchen, I present my version of a Bread and Butter Pudding that is studded with raisins.
When you cut into and take a thick slice of the pudding, you will see bread encased in custard that is set to perfection.
I steamed this pudding by placing mould on a pan filled half with water and then covering the pan with a large vessel/patila. In around 30-40 minutes, the pudding was set.


  1. 5-6 bread slices
  2. 500ml milk
  3. 1/2 cup sugar
  4. 1/4 cup butter (I have used salted butter)
  5. 1/4 cup vanilla custard powder
  6. 1/4 cup golden small raisins
  7. 1 tsp. vanilla essence
  8. 1/4 tsp. nutmeg powder (optional)
  9. 1 egg


Butter all the bread slices.
Cut the bread slices in triangles.
Grease a pudding mould.
Place all the bread triangles in a row and make layers of it.
In-between the layers spread a few raisins.
Dissolve custard powder, sugar into milk.
Heat the milk and custard for 2-3 minutes or till the custard has just started to thicken.
Cool the custard.
In a blender, add eggs, vanilla essence, nutmeg powder and custard milk.
Pour the milk mixture on top of the bread and let it soak before cooking.
Place the pudding mould in fridge for atleast half an hour. This way all layers of bread will have time to absorb the milk mixture.
Cover the pudding mould with an aluminum foil.
You have a few options to cook this pudding:
  • Bake in oven for 30-45 minutes at 180 degrees Celsius.
  • Steam the pudding on a gas stove.
  • Microwave the pudding in a heat safe silicon pudding mould for 7-8 minutes or till the pudding mixture is not runny and milk has dried.
The pudding will be not as dry as a cake. If you insert a toothpick, it will have some moisture which is a good sign.
The sides will leave all corners.
Place the pudding for atleast 2 hours in fridge to firm up.


  • If you fancy a more softer pudding, then increase the quantity of milk. This will give you a thick milky sauce along with a soft pudding.
  • If you want a more cake like pudding which is set, dry and you can cut clean slices then add a total of 2 eggs.
  • I have not trimmed the edges of the bread. After cooking the edges are as soft and tasty as the center itself. If you dislike it, then you can trim it.
  • You also have the option of using a mixer-grinder and making a smooth paste of bread-eggs-milk-sugar. This way your pudding will resemble more like a soft moist cake.
  • Instead of nutmeg you can also use cinnamon powder.
  • For an egg-free version, put additional 2 tbsp. of custard powder to thick the milk. The results will be the same. 


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