Mary Berry shared her ‘quick and easy’ bread and butter pudding recipe in the first episode of her new BBC show Mary at 90: A Lifetime of Cooking last night
During the debut episode of Mary at 90: A Lifetime of Cooking on BBC Two last night, Mary Berry shared three recipes from her latest book. Among them was her bread and butter pudding, which she mentioned her mum used to prepare.
The famous baker explained that this recipe hadn’t changed for more than 60 years, much like her lemon traybake, describing the method as wonderfully “quick and easy”.
The recipe notes on BBC stated: “Bread and butter pudding is a great family favourite to follow a weekend lunch, and Mary Berry’s luxurious version is packed with plump sultanas and topped with crunchy demerara sugar. Although bread and butter pudding is known as a great way to use up stale bread (and it is! ), this version isn’t economical, just thoroughly delicious.”
This pud is a classic for a reason – no matter how many times you’ve had it, bread and butter pudding always hits the spot. Whether served with custard or ice cream, it’s the perfect sweet treat that the whole family will love.
Here’s how you can make Mary Berry’s version at home, as reported by the Express.
Bread and butter pudding
Ingredients
- 75g butter, softened, plus extra for greasing
- Two lemons, grated zest only
- 200g sultanas
- Eight slices of medium-sliced white bread
- Three free-range eggs
- 350ml full-fat milk
- 200ml double cream
- 75g demerara sugar
Method
Generously butter a 23-25cm shallow ovenproof dish. Ideally, the dish should be large enough to arrange the bread in two layers. Mix the lemon zest with the sultanas in a bowl. Butter all the slices of bread on one side then cut each buttered slice into four squares.
Whisk the eggs in a bowl, then stir in the milk and cream. Sprinkle the base of the dish with some of the sultanas. Arrange half the bread squares across the base, buttered-side down. Scatter the majority of the sultanas over the bread, followed by half the sugar.
Layer the remaining bread, buttered side up, over the sultanas and sugar.
Pour the milk mixture over the bread, then sprinkle the remaining sugar on top. Allow it to sit for an hour or longer if possible, so the milk mixture can soak into the bread.
Preheat the oven to 200°C/180°C Fan and then scatter the remaining sultanas over the top of the pudding, pressing them down into the bread. Position near the top of the preheated oven and bake for 30 to 35 minutes, or until set, risen and golden.
Serve immediately with pouring cream. It’s best enjoyed straight from the oven, and it is not suitable for freezing.
Mary at 90: A Lifetime of Cooking continues on November 4 at 7:30pm on BBC Two.
