British bread pudding is different from bread and butter pudding, which is also a British creation. Read on to learn about what sets them apart.
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I wish I could spend weeks on end in Rye, as it is one of the loveliest towns in all of England. I’m being honest– it truly is! It has the perfect recipe for the most charming town with its cobblestoned streets and half-timbered houses set on a hilltop overlooking the sea. Rye’s flower displays look like they’re all competing for first place in a competition. Just take a look…
This town has a history of pirates, ghosts and famous authors. I stayed at the Mermaid Inn (on the right in the photo above, which is said to be haunted).
Another reason that I love Rye is because I am able to spend time with my cousins, my Aunt Rosa and Uncle Terry. You may remember Aunt Rosa as I told you how much of a green thumb she has and gave you the recipe for her incredibly delicious rhubarb fool? Well, she’s educated me about bread pudding now, which is not to be confused with bread and butter pudding.
The trouble is that in the US we call the bread and butter pudding kind of dessert, “bread pudding”, which makes it all quite confusing!
What is the Difference Between Bread Pudding and Bread and Butter Pudding?
I’ll try to explain the difference between the two a little more clearly, and when you see the recipe below, I think it will help make things clearer.
In the UK, bread and butter pudding refers to the dessert which is made with stale or toasted bread, usually raisins and then has a mixture of milk/cream/eggs/sugar poured over it and baked in an ovenproof bowl. This results in a lovely, almost soufflé-like dessert (like the Orange Chocolate dessert photo above). However, in the US, we usually refer to anything like this dessert as “bread pudding”.
So when my Aunt Rosa said she was making bread pudding, I assumed she was making the soufflé-like dessert, but she wasn’t. I should clarify, I make my bread and butter pudding so it’s light, and puffs up like a soufflé. I’ve seen and had others which are like a lead weight (not to my liking).
British bread pudding is a dense dessert, and more similar to a moist cake or slice which can be picked up by hand. See the first photo at the top of this page or the one directly below. Let’s get to this simple British bread pudding recipe (quantities are not critical) which allows you to turn any plain, stale bread into this delicious and unique dessert.
Aunt Rosa’s British Bread Pudding
recipe by my Aunt Rosa serves 12
FULL PRINTABLE RECIPE BELOW
Butter a cookie sheet.
Add the remaining ingredients to the bowl, except for the white sugar (to sprinkle).
Stir well to mix all the ingredients together, until it’s evenly combined.
Spread the mixture onto the buttered tray and spread evenly. You can see the mushy consistency in this photo; if yours is too dry, you probably didn’t soak it enough (I made this mistake the first time).
Next, push the mixture down with a fork until it is as even as possible.
Bake in preheated 350° F(180°C) oven for about 25 to 30 minutes, or until it starts to turn golden brown (turn the tray around half way through baking). Sprinkle with sugar to finish.
When cool, cut the British bread pudding into slices or bars and serve, preferably with a piping hot cup of tea or coffee.
I made a batch using whole wheat bread. Same results, just darker color and different flavor; very good, but I do prefer the white bread version.
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- one 1.5 lb loaf of stale white, or whole wheat bread (about 16 slices) (2/3 kg)
- 1 to 2 tsp cinnamon
- approximately 200 g (1 1/2 cup) raisins
- 100 to 150 g (1/2 to 3/4 cup) brown sugar
- 1 egg
- 2 to 3 tbsp sherry
- 1 tablespoon of molasses or treacle (optional)
- about 85 g (1/3 cup) butter, cut into pieces, at room temperature
- white sugar for sprinkling on top, as desired
- Butter a cookie sheet.
- Soak the bread with water and squeeze the excess water out then place in a large mixing bowl.
- Add the remaining ingredients to the bowl, except for the white sugar (to sprinkle). Stir well to mix all the ingredients together, until it's evenly combined.
- Spread the mixture onto the buttered tray and spread evenly. You can see the mushy consistency in this photo; if yours is too dry, you probably didn't soak it enough (I made this mistake the first time). Push down with a fork until the mixture is as even as possible.
- Bake in preheated 350° F(180°C) oven for about 25 to 30 minutes, or until it starts to turn golden brown (turn the tray around half way through baking). Sprinkle with sugar to finish.
- When cool, cut into slices or bars and serve, preferable with a piping hot cup of tea or coffee.
Nutrition Information:Yield: 12 Serving Size: 1 slice
Amount Per Serving:Calories: 315Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 16mgSodium: 225mgCarbohydrates: 71gFiber: 3gSugar: 56gProtein: 5g
Nutrition information is only estimated.
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