Thursday, 2 August 2018

Recipe 34: Bread and Butter Raisin 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.


  1. 5-6 bread slices
  2. 1/4 cup butter (I have used salted butter)
  3. 1.5 cups milk
  4. 1/4 cup sugar
  5. 2 eggs
  6. 1/4 cup golden small raisins
  7. 1 tsp. vanilla essence (click to buy Ossoro Madagascar Vanilla)
  8. 1/4 tsp. nutmeg powder (click to buy Keya Nutmeg Powder)


Butter all the bread slices generously.
Cut the buttered bread slices in triangles.
Grease a loaf tin. For this pudding I used Bulfyss Baking Tin (click to buy)
Place all the bread triangles in a row and make layers of it.
Inbetween the layers spread a few raisins.
Whisk together eggs, milk, sugar, vanilla essence and nutmeg powder.
Don't be afraid of nutmeg spice. It adds an interesting taste to the otherwise mundane vanilla flavour desserts.
Spread a few raisins on top of the pudding as well.
Pour the milk mixture on top of the bread and let it soak before cooking.
Place the loaf tin in fridge for atleast half an hour. This way all layers of bread will have time to absorb the milk mixture.
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 for 7-8 minutes or till the pudding mixture is not runny and milk is dried. For microwaving, use Bulfyss Silicone Loaf Mould (click to buy).
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.


  • 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 3 eggs and reduced the quantity of milk.
  • I have not trimmed the edges of the bread. After cooking the edges are as soft and tasty as the bread 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.
  • You can replace plain white sugar with brown sugar. Use Urban Platter Dark Soft Brown Sugar (click to buy) for enhanced caramel taste in your pudding.
  • Instead of nutmeg you can also use cinnamon powder.
  • All my cups and spoons measurements is taken by Hokipo Measuring Cups and Spoons Set of 12. (click to buy)

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