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Bread and Butter Pudding


The traditional British Bread and Butter Pudding is without a doubt a firm favourite, but I've added an Indian twist and come up with an impressive dessert for a dinner party.

bar Bread and Butter Pudding
I've substituted papaya for the sultanas or raisins. But you could also try dried apricots or even mangoes.

Picture by Tara Fisher

Serves 4

250 ml / 9 fl oz double cream
65 ml / 3 fl oz milk
50g / 2oz caster sugar
3-4 saffron strands
3 eggs
A little butter for greasing
6 slices white bread, buttered and sliced into 4 triangles
50g / 2oz ready-to-eat dried papaya, finely chopped
25g / 1oz pistachio nuts, crushed


Preheat the oven to 180º C / 350º F / Gas Mark 4.

Mix the cream with the milk and add the sugar and saffron strands. Whisk the eggs and add them to the cream mixture. Butter a deep ovenproof dish

15cm x 22cm / 6in x 9in, put into it a layer of bread, then sprinkle over some papaya and nuts. Add another layer of bread then some more nuts and papaya. Pour the cream mixture over the bread and put the dish into the oven for 30-35 minutes, until the surface is a rich golden brown. Serve immediately.


Add a pinch of nutmeg and another of cinnamon to the cream mixture.

(c) 2012

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