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Barry's Bread and Butter Pudding Cake


INGREDIENTS
250g old bread (white or wholemeal) torn into pieces
55g butter
30g white or brown sugar
110g sultanas
1 egg beaten
1 tablespoon marmalade or apricot jam
½ teaspoon ground nutmeg
½ teaspoon ground cinnamon
1 teaspoon vanilla extract
1 cup milk or cream

METHOD
Preheat oven to 150˚C. Grease a 20cm square baking dish.
Put bread pieces into a bowl and cover with cold water and soak for 15 minutes. Drain off the water and squeeze all the liquid out of the bread and set aside.
Melt butter and add sugar, sultanas, egg, jam, nutmeg, cinnamon and vanilla. Mix until combined. Add the bread mixture and combine until you get a sloppy texture. Then add the milk and mix through.
Pour into the greased baking dish and Bake for 1 ½ hours. Serve hot or cold.

This recipe comes from my beautiful English friend Barb. I love a recipe that connects with a story or a special memory. Foods often become embedded in our memories, not just because of how they taste, but also because of the FEELINGS you originally had around them. Barb brought this cake along for morning tea at playgroup and it was devoured by young and old. As soon as I took a bite it brought back memories of my own childhood as we often had bread and butter pudding on a cold wintery night in New Zealand.

Growing up as a child in England Barb’s dad Barry would often make bread and butter pudding cake on those cold wintery days when the snow would blanket the ground outside. They would enjoy it warm out of the oven although it can be eaten cold too. Barb will always have fond memories of her dad making Bread and Butter pudding cake for her and her sister.

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