Deliciously Comforting: Delia Smith’s Classic Bread and Butter Pudding Recipe

Bread and butter pudding, a quintessential English dessert, embodies the essence of homely comfort food. This recipe brings to life a symphony of textures – the bottom layers offer a tender, moist bite while the top crisps to a delightful crunch. The dish, with its rich buttery bread soaked in a creamy, zesty custard, is a testimony to the charm of traditional baking. Elevating it further, I recommend serving it with chilled Jersey cream, a pairing that truly honors this classic’s luxurious simplicity.

What are the 3 types of pudding?

There are three primary types of pudding:

Custard-Based Puddings: These are smooth, creamy desserts typically made with a mixture of milk or cream, sugar, and eggs. The mixture is gently cooked either on the stove or baked to achieve a silky, custard-like consistency. Examples include crème brûlée, rice pudding, and traditional English custards.

Bread-Based Puddings: These puddings are made by soaking bread (often stale) in a mixture of milk, eggs, sugar, and various flavorings. The bread absorbs the liquid, creating a dense, moist texture upon baking. Classic examples are bread and butter pudding and bread pudding with various fruits or nuts.

Starch-Based Puddings: These are typically made with a starch thickener such as cornstarch, rice flour, or tapioca, combined with milk and sugar. They are cooked until thickened and then chilled to set. Examples include chocolate pudding, vanilla pudding, and tapioca pudding.

Each type offers a distinct texture and flavor profile, catering to diverse tastes and preferences in dessert cuisine.

How To Make Delia Smith Bread and Butter Pudding Recipe Overview

This recipe serves up a heartwarming and generously portioned bread and butter pudding, perfect for about 6-8 servings. The process is relatively simple, and the cooking time is approximately  50-55 minutes. The key to this recipe is in the balance of textures and flavors – the creaminess of the milk and cream mixture, the zesty touch of lemon, and the richness of buttered bread, all topped with a sprinkle of nutmeg. It’s an ideal dessert for family gatherings or a comforting treat on a lazy weekend.

Ingredients

  • Bread (10 slices, medium loaf): Choose a good-quality loaf for the best texture. Slightly stale bread works wonderfully.
  • Butter (for spreading): Generously butter each slice. It adds richness and a golden touch when baked.
  • Candied Lemon or Orange Peel (¾ oz or 20 g): This adds a delightful zesty flavor. Finely chop for even distribution.
  • Currants (3 oz or 75 g): They bring a sweet and slightly tangy taste to the pudding.
  • Milk (12 fl oz or 350 ml): Acts as the base of the custard. Full-fat milk gives a creamier texture.
  • Double Cream (3 fl oz or 90 ml): Enhances the richness and smoothness of the custard.
  • Caster Sugar (2½ oz or 70 g): Sweetens the custard. It dissolves easily for a smooth mixture.
  • Lemon Zest (from 1 small lemon): The zest adds a fresh and aromatic flavor.
  • Eggs (4 large): They bind the custard and give it a silky texture.
  • Whole Nutmeg (for grating): A little goes a long way. Freshly grated nutmeg adds warmth and spice.

Instructions

  1. Preparation: Preheat your oven to 355°F (180°C). Lightly butter a medium-sized baking dish.
  2. Layer the Bread: Cut the buttered bread slices into triangles and arrange half of them in the dish, buttered side up. Sprinkle with half of the candied peel and currants.
  3. Second Layer: Repeat with the remaining bread, candied peel, and currants.
  4. Make the Custard: In a bowl, whisk together the milk, double cream, sugar, and lemon zest. In a separate bowl, beat the eggs, then pour them into the milk mixture, stirring well.
  5. Pour and Sprinkle: Gently pour the mixture over the bread layers, ensuring all pieces are covered. Let it sit for about 15 minutes to soak. Grate some fresh nutmeg over the top.
  6. Bake: Place the dish in the oven and bake for 35-40 minutes, until the top is golden and crunchy.
  7. Serve: Allow the pudding to cool slightly, then serve warm with chilled Jersey cream for an authentic experience.

Nutritional Value (per serving)

Calories: Approximately 350-400 kcal

Carbohydrates: 45-50 g

Protein: 8-10 g

Fat: 15-18 g

Sugar: 20-25 g

Sodium: 200-250 mg

Also Read: Delia Smith Cranberry Sauce Recipe

FAQs

Can I use any type of bread?

Absolutely, you can use various types of bread for this pudding. White bread is a classic choice, but feel free to experiment. Brioche or challah can add a richer flavor and a softer texture. Even slightly stale bread works well, as it soaks up the custard nicely. Just remember, the type of bread you choose can slightly alter the texture and taste, adding its own unique twist to the pudding.

Can I make this recipe dairy-free?

Yes, making this recipe dairy-free is quite simple. Replace the milk and cream with your preferred dairy-free alternatives, like almond, soy, or oat milk. These substitutes work well and give a lovely flavor. For butter, opt for a dairy-free spread. The key is to maintain the creamy consistency in the custard, so choose alternatives that are rich and flavorful. With these swaps, you’ll still get a delicious, comforting dessert that caters to dairy-free diets.

How long can I store the pudding?

You can store the bread and butter pudding in the refrigerator for up to three days. Make sure to cover it well with cling film or aluminum foil to keep it fresh. If you have leftovers, just reheat them in the oven or microwave before serving. It’s best enjoyed warm, so heating it up revives its lovely texture and flavors. Remember, the pudding might absorb more moisture as it sits, so it could become denser over time.

Can I add other fruits?

Certainly, you can add other fruits to this pudding. Raisins, sultanas, or chopped dried apricots are great choices. They’ll add a lovely sweetness and texture. Fresh fruits like sliced apples, pears, or berries can also be used. They bring a refreshing, juicy element to the dish. Just scatter your chosen fruit among the bread layers before adding the custard. Be creative! Each fruit adds its unique flavor and makes the pudding even more special.

Is it possible to make this recipe gluten-free?

Yes, making this recipe gluten-free is quite straightforward. Simply use gluten-free bread in place of regular bread. There are many good-quality gluten-free breads available that work well in this recipe. The key is to find a bread that holds up well when soaked in the custard, without becoming too mushy. All the other ingredients in the pudding are naturally gluten-free, so just swapping the bread makes the entire dish suitable for a gluten-free diet. Enjoy the same delicious dessert, just without the gluten!

Conclusion

Bread and butter pudding, with its humble ingredients and straightforward preparation, is a testament to the comfort and joy simple cooking can bring. Whether you’re reliving cherished memories or creating new ones, this recipe is sure to warm hearts and satisfy taste buds. So, gather your ingredients, and let’s bring this classic delight to your table!

Delia Smith Bread and Butter Pudding Recipe

Delia Smith Bread and Butter Pudding Recipe

Cook Time 55 minutes
Course Dessert
Cuisine British
Servings 8 servings
Calories 400 kcal

Ingredients
  

  • Bread 10 slices, medium loaf: Choose a good-quality loaf for the best texture. Slightly stale bread works wonderfully.
  • Butter for spreading: Generously butter each slice. It adds richness and a golden touch when baked.
  • Candied Lemon or Orange Peel ¾ oz or 20 g: This adds a delightful zesty flavor. Finely chop for even distribution.
  • Currants 3 oz or 75 g: They bring a sweet and slightly tangy taste to the pudding.
  • Milk 12 fl oz or 350 ml: Acts as the base of the custard. Full-fat milk gives a creamier texture.
  • Double Cream 3 fl oz or 90 ml: Enhances the richness and smoothness of the custard.
  • Caster Sugar 2½ oz or 70 g: Sweetens the custard. It dissolves easily for a smooth mixture.
  • Lemon Zest from 1 small lemon: The zest adds a fresh and aromatic flavor.
  • Eggs 4 large: They bind the custard and give it a silky texture.
  • Whole Nutmeg for grating: A little goes a long way. Freshly grated nutmeg adds warmth and spice.

Instructions
 

  • Preparation: Preheat your oven to 355°F (180°C). Lightly butter a medium-sized baking dish.
  • Layer the Bread: Cut the buttered bread slices into triangles and arrange half of them in the dish, buttered side up. Sprinkle with half of the candied peel and currants.
  • Second Layer: Repeat with the remaining bread, candied peel, and currants.
  • Make the Custard: In a bowl, whisk together the milk, double cream, sugar, and lemon zest. In a separate bowl, beat the eggs, then pour them into the milk mixture, stirring well.
  • Pour and Sprinkle: Gently pour the mixture over the bread layers, ensuring all pieces are covered. Let it sit for about 15 minutes to soak. Grate some fresh nutmeg over the top.
  • Bake: Place the dish in the oven and bake for 35-40 minutes, until the top is golden and crunchy.
  • Serve: Allow the pudding to cool slightly, then serve warm with chilled Jersey cream for an authentic experience.

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