Delia Smith Bread And Butter Pudding​ Recipe

This cozy Delia Smith Bread and Butter Pudding is made with buttered bread, rich double cream, currants, golden caster sugar, and bright lemon zest. The result is a wonderfully custardy and soft pudding with a crisp, golden-brown top. It’s the perfect comfort food for a chilly evening or a classic Sunday lunch, making enough to serve 4-6 people.

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Delia Smith Bread and Butter Pudding Ingredients

For the Pudding:

• 8 slices bread (from a small loaf), buttered
• ½ oz (10 g) whole candied lemon or orange peel, finely chopped
• 2 oz (50 g) currants
• 10 fl oz (275 ml) milk
• 2½ fl oz (60 ml) double cream
• 2 oz (50 g) golden caster sugar
• grated zest ½ small lemon
• 3 large eggs
• whole nutmeg, for grating

For Greasing:

• butter for greasing

How To Make Delia Smith Bread and Butter Pudding

1. Preheat the oven and grease the dish: Set your oven to 180°C (350°F or Gas Mark 4). Generously butter a rectangular baking dish, about 7 x 9 inches (18 x 23 cm).
2. Prepare the bread: Cut each slice of buttered bread in half and then into quarters. You can leave the crusts on for extra texture.
3. Arrange the first bread layer: Place one layer of the bread quarters over the base of the buttered dish, overlapping them slightly.
4. Add the fruit layer: Sprinkle the finely chopped candied peel and half of the currants evenly over the bread.
5. Add the second bread layer: Cover the fruit with the rest of the bread quarters. Sprinkle the remaining currants over the top.
6. Make the custard: In a measuring jug, combine the milk and double cream. Stir in the golden caster sugar and the grated lemon zest. In a separate small bowl, whisk the 3 large eggs. Pour the whisked eggs into the milk mixture and whisk again until everything is well combined.
7. Pour the custard and finish: Carefully pour the entire custard mixture over the bread, making sure to cover it all. Grate a good amount of fresh nutmeg over the surface.
8. Bake the pudding: Place the dish on the center shelf of the preheated oven. Bake for 30–40 minutes, or until the custard is set and the top is golden brown and crusty.
9. Rest before serving: Remove the pudding from the oven and let it stand for 5 minutes. This helps the custard to set fully. Serve warm.

Recipe Tips

• Use Freshly Grated Nutmeg: For the best flavor, always grate a whole nutmeg. Pre-ground nutmeg loses its potent, warm aroma very quickly.
• Leave the Crusts On: Don’t be tempted to cut the crusts off. They add important texture and structure to the pudding, and the bits that stick out of the custard get wonderfully crisp.
• Use Stale Bread (If You Can): While not essential, bread that is a day or two old is slightly drier and will soak up the rich custard even better than fresh bread.
• Don’t Overbake: You want the custard to be just set, with a slight wobble in the center. Overbaking can make the eggs scramble and the pudding watery.
• Let It Rest: The 5-minute rest after baking is important. It allows the pudding to cool slightly and the custard to finish setting, making it easier to serve.

What To Serve Bread and Butter Pudding

This classic Bread and Butter Pudding is a star all on its own. Delia Smith suggests serving it with chilled, untreated Jersey cream, which perfectly cuts through the rich, warm custard. You can also serve it with a generous pouring of cold heavy cream, a simple crème anglaise (thin custard), or a scoop of classic vanilla bean ice cream.

How To Store Bread and Butter Pudding Leftovers

• Refrigerate: Store any leftovers in an airtight container (or cover the dish tightly with plastic wrap) in the refrigerator for up to 3 days. Reheat individual portions gently in the microwave or place the entire dish in a low oven until warmed through.
• Freeze: Freezing is not highly recommended, as the custard texture can change and become watery upon thawing. However, if you must, freeze in an airtight, freezer-safe container for up to 1 month. Thaw overnight in the refrigerator before reheating.

Delia Smith Bread and Butter Pudding Nutrition Facts

• Calories: 330 kcal
• Total Fat: 17g
• Saturated Fat: 9g
• Total Carbohydrate: 35g
• Sugars: 22g
• Protein: 7g

Frequently Asked Questions

• Can I use a different type of bread? Yes, this recipe is very flexible. For an even richer pudding, you can use brioche, challah, or even leftover croissants.
• Can I use raisins instead of currants? Absolutely. Raisins or sultanas are a perfect substitute for currants and work just as well.
• Can I make this pudding ahead of time? You can assemble the pudding completely (up to the point of baking), cover it, and store it in the refrigerator for a few hours. Let it sit at room temperature for 20-30 minutes before baking.
• Why did my custard turn out lumpy or scrambled? This usually happens if the oven is too hot or the pudding is baked for too long. Bake it at 180°C (350°F) and check it at the 30-minute mark. It should be golden on top but still have a slight wobble.

Try More Recipes:

• Delia Smith Brandy Butter​ Recipe
• Delia Smith Banana Bread​ Recipe
• Delia Smith​ Banana Cake Recipe