Mrs Beeton's bread and butter pudding

---

Mrs Beeton's version of the famous bread and butter pudding. Not to be confused with bread pudding, which is quite different.

If you want a much richer, tangy version, we have one here.

Ingredients

• 9 Thin Slices Of Bread and Butter
• 900ml (1½ pints) Milk
• 110g (4oz) Currants
• 4 Eggs
• Sugar, to taste
• Vanilla essence, Grated lemon peel or Nutmeg, to flavour

Mise en place

• Pre-heat the oven to 180° C (350° F - gas 4) - (Moderate)

Method

1. Cut nine slices of bread thinly and butter them.
2. Place into a pie dish with currants between each layer and on the top.
3. Sweeten and flavour the milk, either by infusing with a little lemon peel, or by adding a few drops of vanilla essence.
4. Whisk the eggs and stir into the milk.
5. Strain this over the bread and butter.
6. Bake in a moderate oven for 1 hour, or rather longer.
7. This pudding may be very much enriched by adding cream, candied peel, or more eggs.
8. It should not be turned out, but served in the pie dish and is better for being made about 2 hours before it is baked.