From the 1940s divider · Make do and mend
Bread and Butter Pudding
Stale bread, a few eggs and a pint of milk turned into something wonderful. Waste nothing, want nothing.
- Prep15 mins
- Cook40 mins
- Serves6
- DifficultyEasy
Photo: avlxyz, CC BY-SA 2.0 · Photo: avlxyz, CC BY-SA 2.0
From the tin
Bread and butter pudding goes back centuries, but it earned its place in the tin during the war, when throwing away a crust was close to a crime. The Ministry of Food encouraged families to use every scrap of bread, and a stale loaf, one egg and some milk became a hot pudding for the whole family.
Bread and Butter PuddingServes 6 · 1940s
You'll need
Method
- Butter the bread, cut into triangles and arrange in a buttered ovenproof dish, scattering sultanas between the layers.
- Whisk the eggs, milk, cream, sugar and vanilla together and pour over the bread. Press down gently and leave to soak for 20 minutes.
- Heat the oven to 180°C / 160°C fan / gas 4. Grate nutmeg over the top.
- Bake for 35 to 40 minutes until puffed, golden and just set in the middle.
