Talk:Bread and butter pudding

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INGREDIENTS 3 slices buttered bread Handful sultanas

1 tbsp sugar Half a pint of milk

1 egg Sprinkle of nutmeg

METHOD Grease a small casserole dish well. Cut the buttered bread into strips (approx 4 from each slice). Put the strips of bread (buttered side up) into the dish, sprinkling each layer with sultanas and some of the sugar. Beat the egg. Heat the milk and pour onto the egg, then mix. Pour the milk/egg mixture around the sides of the bread until almost the top of the dish. Leave to stand for half an hour. Sprinkle sugar and nutmeg on top and bake at 180°/Gas Mark 4 for 45 minutes.

This should probably be transwikied to wikibooks cookbook eventually.

Thank you, ganna make this now ! 82.22.131.140 14:38, 16 September 2007 (UTC)[reply]

Alternative to custard

I've never met anyone else who has had bread and butter pudding - I used to think it was something from my mother's side of the family. Rather than custard, it was (and still is) served with additional milk. This allows the full flavour of the pudding to come out. Custard (much as I love it) seems too heavy for what is a fairly light dessert. I had it this way at a restaurant and was quite disappointed.

67.237.57.213 (talk) 21:45, 6 March 2011 (UTC)[reply]

I've added a reference to The Compleat Housewife. I cannot find a freely available copy of the first or second edition, so the reference points to the third edition and I have altered the date given to 1729. 82.47.37.199 (talk) 19:42, 18 January 2016 (UTC)[reply]

I'm not sure I understand why you did this. You removed the previous reference, which had an earlier date, though it did not use the name "bread and butter pudding". As for The Compleat Housewife, we don't need a "freely available copy" for it to be a WP:RS, so if you have good evidence that the 1st or 2nd editions mention this dish, cite them! --Macrakis (talk) 23:53, 18 January 2016 (UTC)[reply]

Please see here for a full discussion: https://wiki.riteme.site/wiki/User_talk:Caballero1967 82.47.37.199 (talk) 15:32, 19 January 2016 (UTC)[reply]

These two sentences "She suggests giving "a good flavour of lemon-rind and bitter almonds, or of cinnamon, if preferred, to a pint of new milk", then adding cream and sugar, thickened with beaten eggs. Her recipe also calls for a glass of brandy to be added to the mixture." has got nothing to do with the 1728 Eliza Smith recipe. It refers to Eliza Acton's Rich Bread and Butter Pudding from 1845. Either the Acton recipe needs proper attribution or these sentences need deleting. In it's current form, it is misleading. 82.47.37.199 (talk) 15:48, 19 March 2016 (UTC)[reply]

You're right, someone, I hope not me, has muddled the two Elizas together. I've fixed this by giving E. Smith's recipe in full, and adding a reference to E. Acton for hers. Hope that's right now. Chiswick Chap (talk) 16:19, 19 March 2016 (UTC)[reply]

Same as bread pudding

This article depicts a dish that is exactly the same as bread pudding, they should be merged. 49.184.89.205 (talk) 10:29, 13 April 2022 (UTC)[reply]