Honeyed Bread and Butter Pudding

Although it was originally devised as a way to use up stale bread, this traditional family favourite is best made with fresh or day-old bread. To ensure a light and crusty pudding, it is best to let the pudding
mixture stand for an hour before baking. This allows the bread to swell and absorb the liquid. Honey is a form of fruit sugar that is less refined than ordinary table sugar. Less honey than sugar is needed to provide the same sweetness, and honey contains some trace elements - minerals which are needed by the body in extremely small amounts. Look for organic honey that is the product of bees fed only on flower nectars, and which often has a scented aroma.
Preparation time : 15 minutes,
Standing Time : 1 hour,
Cooking time : 30-40 minutes ,
Oven : Preheat to 180°C (350°F, gas mark 4),
Calories per serving: 350


serves 4
4 thin slices white bread
2 oz (50 g) butter
4 oz (115 g) currants
3 medium eggs
1/2 lemon
1/2 pint (285 ml) whole or semi-skimmed milk
2 tablespoons brandy or rum (optional)
2 tablespoons honey
1/2 level teaspoon grated or ground nutmeg


1. Butter the slices of bread and cut each slice into 4 triangles. Grease a 1 pint (570 ml) pie dish and arrange the bread in layers, sprinkling each with currants. The final layer must be butter-side up.

2. Separate the yolk from one of the eggs and grate the rind of 1/2 a lemon. Beat the egg yolk, the 2 whole eggs and the milk together, then stir in the lemon rind. Add the optional brandy or rum. Pour the liquid over the bread and spoon over the honey. Leave to stand for 1 hour.

3. Sprinkle the top of the pudding with the nutmeg and bake in the oven for 30-40 minutes, until well risen with a golden-brown top. Serve immediately.

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