Bread & Butter Pudding

The Pudding Club version uses white bread and some simple flavourings, and is a constant winner at Pudding Club evenings.


10-12 slices White Bread (without crusts)

120-180g Softened Butter

Juice & Finely Grated Rind of 1 Orange

120g Sultanas, soaked in Brandy

3 Eggs

600ml Milk

90g Caster Sugar

Powdered Cinnamon or Ground Nutmeg


Preheat the oven to 200°c / Gas 6. Grease a 1.1 litre ovenproof baking dish. Butter the bread. Line the bottom and sides of the dish with some of the bread and sprinkle with the orange juice and rind. Add half the sultanas, followed by another layer of bread, the remaining sultanas and finally the remaining bread. Beat the eggs well and add the milk and sugar, pour this mixture over the bread. Sprinkle with cinnamon or nutmeg, and bake for 30 minutes or until set. Serve hot on it’s own, or with custard.


Do not let any sultanas sit on top of the pudding while it is cooking as they will become hard and taste burnt.

The pudding is improved if allowed to soak for half an hour before putting it in the oven.