Right. I need your best and simplest bread and butter pudding recipes please...

[tethersend]

If you'd be so kind?

Here you are easy peasy

I used brioche in an effort to ponce it up a bit.

Thanks Duchess- although I'm not sure about using tinned custard as that's what I was going to serve it with will it be ok?

Any others?

hopeful bump

sainsburys do a nice one

hi,

i make a very simple one:

butter an oven dish or 4 small dishes
6 slices bread buttered (crusts on or off)
3 cups milk
1/2 cup sugar
4 eggs
1/2 cup dried fruit
zest from lemon

-beat eggs and sugar
-boil the milk, cover, leave 10mins, strain
over eggs and mix
-scatter half dried fruit in bottom of buttered dish, cover with half the bread buttered side down
-pour in half the custard, then repeat with remaining fruit, bread and custard
-put dish in roasting, pour water to reach halfway up side of dish and bake for 30mins or so at 180c

Jamie Oilver does a really delicious brioche, banana and baileys one...mmmmm!

melondrama that sounds divine - can you link it?

I always have to ring my mum for the recipe and she'll still be at work just now, but she does a lush version with Jamaica ginger cake (McVities is fine ) spread with butter and marmalade. Then chuck over a load of eggs and milk and sugar and bake for a while - can't remember the temp, timings or proportions I'm afraid.

It's turns into a lovely light fluffy gingery affair, which is fab with really good proper dairy icecream, or if you're a heathen with me you can pour cold Ambrosia custard over it mmmmmmmmmmmmmmmmmmmmmmm :)

think this it
i have it in a book

thanks will try that

ThatDamnDog - please, please ring your mum later because I need that recipe.

I've just checked her recipe for ordinary bread and butter pudding, which I have scribbled on a post it in my recipe box (note to self - organise into a folder some day!) and if it's the same it's

2 eggs,
1/2 pint milk,
1-2oz sugar (I've actually written 1/2 oz but that can't be right, surely!),
vanilla essence

You can't go far wrong really - if it's not quite enough to cover the cake, just make up a bit more of the eggy milky stuff and chuck it in.

Thank you - does she use one or more cakes?

Just the one IIRC (although I quite often make it if the ginger cakes are on BOGOF and then use as much as I want, but the dish I use is about 3" deep and around 7 or 8" across), cut no thicker than half inch slices so all the eggy stuff soaks through.

It's really one of those recipes which you can sort of just chuck together, it can't possibly not taste good

Will deffo try it - thank you.

Thank you all- am rolling my sleeves up as we speak.

If you use a recipe like melon's above add a little Cointreau, just makes it a bit more special.

Delia has a lovely choc one in her winter book. That's good with Cointreau in, if it's not in the recipe.