Bread and Butter Pudding is a good old-fashioned frugal recipe, which uses up dry bread which would otherwise go to waste. The traditional recipe uses bread and butter, dried fruit, sugar, eggs and milk.
There are many little twists that can be made to this basic recipe; for this one I used Almond Milk instead of cows milk and mixed coco-powder in with the demerara sugar to make nice chocolatey layers.
- Dry sliced bread (about 1/2 loaf)
- 2 tablespoons demerara sugar
- 2 tablespoons coco powder
- 1 cup raisins
- 2 or 3 eggs (I only had 2 which was fine, but 3 would have been better)
- 1 pint almond milk
- 1 tablespoon flaked almonds
- 1 teaspoon nutmeg
Pre-heat the oven to 180oC.
Mix the sugar and coco powder in a bowl.
Place a layer of buttered bread in the bottom of your dish, as closely fitting as possible. Cover with a layer of the chocolate mixture and a sprinkle of raisins.
Repeat until you have at least three bread layers.
In a jug measure out a pint of milk and beat the eggs into it.
Pour the mixture onto the bread layers; all but the top bread layer should be covered. Add more milk if necessary.
Sprinkle flaked almonds and some nutmeg on the top and bake in the centre of the oven for about half an hour.