From FoodFaith gardener, Lincoln Gomes


bread and butter pudding image.jpeg

550ml of room temperature full cream milk
½ cup of sugar
3 eggs
½ cup sultanas, soaked in very hot water for 30 minutes
1 ½ tsp vanilla essence
2 slices wholemeal or white bread, buttered on both sides
2 tbsp whole fruit strawberry jam
½ tsp nutmeg
½ tsp cinnamon


Pre-heat oven to 180 degrees C. Mix milk, sugar and eggs with a beater and add vanilla essence. Prepare the slices of wholemeal or white bread buttered on both sides and on the top side of each piece of bread spread jam. Pour off the hot water from the sultanas and then lay the sultanas in the bottom of a small, rectangular ovenproof dish (just large enough to accommodate the two slices of bread). Place the bread in on top, cutting one corner of one of the pieces of bread. To the side with the missing edge, gently pour in the milk and egg mixture, allowing the bread to rise above the mixture. Add nutmeg and cinnamon to the top and bake for 50 minutes surrounding the small oven dish in a larger one filled with water, to about half way up the outside of the smaller dish.

The Recipe’s Roots

“When I was a kid we used to eat this bread and butter pudding at most family gatherings - either Easter, Christmas or birthdays, but I didn't learn to cook it until I was in my late 20s after my grandmother had passed away. My grandfather taught my wife and I the recipe. Growing up, my grandmother would cook most things from scratch, the old fashioned way. That is, if the recipe said lard, you added lard. From memory, we only really ate it on special occasions; mostly Easter and Christmas, when the whole family would gather together, so you always had to make sure you positioned yourself at the table near the pudding. We would usually have it with my dad’s sister and her kids, and as they got older, their wives and kids in turn. The table (and later tables) would be surrounded with roast lamb, roasted potato and vegetables, fried rice, green beans and salad. The bread and butter pudding was always in a non-descript casserole dish, but you always knew when it was ready because you could smell the nutmeg and cinnamon. The taste is hard to describe, since it's meshed with old memories and other smells that I recall when I eat it, but suffice it to say, if you gave it to me in a blind tasting with two other puddings, I'd be able to tell which was my grandmother's. What makes it different is that the bread is that unusual combination of moist, yet crunchy in just the right way. Too many times I've tried bread and butter pudding at it's always on the side of being too crunchy. As my grandfather became more health conscious he switched to wholemeal bread, but it works just as well.”