Newspaper article News Mail Bundaberg Qld.

Cook's Bread and Butter; Quick, Easy and Tasty: It's the Dessert Anyone Can Make

Newspaper article News Mail Bundaberg Qld.

Cook's Bread and Butter; Quick, Easy and Tasty: It's the Dessert Anyone Can Make

Article excerpt

TEN PIECE EATS

with Matt Sinclair

WINTER is here and what better way to celebrate it than with a warm and cosy custardy bread and butter pudding?

Popularised in British cuisine, a traditional bread pudding is made by layering slices of buttered bread, often stale, and scattered dried fruit, usually raisins or sultanas, in an oven dish. An egg custard is then poured over the mixture, which is seasoned with nutmeg, vanilla or other spices.

The earliest bread and butter puddings were called whitepot and used either bone marrow or butter. Whitepots could also be made using rice instead of bread, giving rise to rice pudding.

One of the earliest published recipes for a bread and butter pudding is found in Eliza Smith's The Compleat Housewife cookery book of 1728.

While bread and butter pudding as we know it today is moist enough to be eaten on its own, some people serve it with custard or cream.

Variations include strawberry or blackberry jam or other marmalades, using fresh grapes instead of dried, adding lemon or orange peel or zest for another layer of flavour or, like my recipe below, using another type of bread like brioche. …

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