Old Fashioned Bread & Butter Pudding

Location: Everywhere
Era: Timeless

“When I was growing up we had a huge garden where my Father grew a lot of fruit and vegetables, but he also had an allotment, so we were really lucky because we had lots of fresh fruit in the summer – strawberries, raspberries, plums – and because my Mother was such a good cook she used to freeze a lot of the summer fruits so that she could either make jam or puddings with them. So, I suppose my favourite pudding of all time is a pavlova which is like a meringue with cream and then fresh fruit on top.
We always had a roast dinner on a Sunday, and after every meal we would have a pudding, but you couldn’t have your pudding unless you ate all your dinner so it made us eat our meal completely so we could have the pudding! One recipe my Mum was brilliant at making was ‘Old Fashioned’ Bread and Butter Pudding which was delicious. It was quite spicy with different spices and soft fruits like raisins and sultanas in it. It was just delicious with custard.”

Julia Flavin

“During the war our food was all fresh. Nothing came out of a fridge or a freezer, it was all fresh. Instead of having to go shopping once a week, you used to have to go every day, ‘cos you’d got nowhere to store it, no cold storage. You never left anything, you just about had enough to keep you going. Me Mum used to make bread pudding, if she’d got any bread left. What ‘er had got left, she used to make bread pudding with it.”  
Frances Thompson



  • 8 slices of bread
  • 25g of butter
  • 40 g raisins
  • 40 g sultanas
  • 2 tsp cinnamon
  • 50 ml double cream
  • 350 ml milk
  • 2 eggs
  • 30g sugar


Butter the slices of bread, cut off the crusts and cut them into triangles.

Arrange half of the bread in a dish and sprinkle with half the cinnamon, half the sultanas and half the raisins.

Put the rest of the bread on top and sprinkle the remaining cinnamon, raisins and sultanas over it.

Heat the milk and cream in a pan (but don’t let it boil).  

In a bowl mix the eggs and 2/3rd of the sugar.

Then pour the milk mixture into the bowl slowly, whisking it into the egg mixture to make a custard.

Pour the custard over the bread and sprinkle the remaining sugar on top.

Leave to soak for 30 mins.

Cook in a preheated over at 180c for 35 to 45 minutes until the top is brown and the custard set.