Tuesday, 20 September 2011

Bread and Jam Pudding

One of my sister's favourite puddings as a child with a very stodgy "Bread and Butter Pudding". I never really liked it as our mum would add raisins and they would burn and go all sour and horrible. Since leaving home, I adapted the recipe to something far sweeter and "Steffie friendly". A very good 'shuv what you have in the cupboard together' recipe.


2 eggs
2 tbsp sugar
4 slices of bread (I prefer white in my puddings)
400ml milk
Your choice of jam!

1. Spread generous amounts of jam on each slice of bread and cut each slice into 4 triangles (I tried squares, but triangles are better mathematically, for over lapping purposes!) Use an oven proof dish (preferably glass) and line the dish with the triangles (jam facing upwards). Keep putting the triangles one on top of another with the peak at the centre.

2. In a mixing bowl, beat the eggs and sugar until the mixture no longer feels 'grainy'. Slowly add the milk in, bit by bit (like when making a roux).

3. Pour the liquid mixture on top of the bread, using your whisk to push the bread down so it sinks and absorbs all the liquid. (You will think you too much mixture, but bear with it as the bread needs time to drink up all the liquid). Make sure when you put the pudding in the oven that there is no jam on the surface. Jam has a high sugar content and sugar burns quickly - make sure the bread is firmly sunk!!

4. Cook at 190degreesC for about 1hour30mins. If you have used a glass dish - lift it above your head and if you can still see 'sogggy' looking bread, it will need another 20mins. Serve hot with ice cream - the hot and cold create a great combo!


A very plain recipe with not much too it. It's a great winter warmer, or a late evening supper. Also, children love to help out with this recipe - it's very sticky and leads to alot of licking of the fingers!

As you can see....I didn't bury all of my 'jammed up' bread...whoops!! Still...tasted yummy!

Bon Appetit!!

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