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My Grandmother's Ginger Jam Bread and Butter Pudding

by . Featured in NIGELLA BITES
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Introduction

This is the wholesome, comforting version of a trad English (white) bread and butter pudding that my maternal grandmother always made.

Use apricot jam or regular orange marmalade if ginger's not your thing.

This is the wholesome, comforting version of a trad English (white) bread and butter pudding that my maternal grandmother always made.

Use apricot jam or regular orange marmalade if ginger's not your thing.

My Grandmother's Ginger Jam Bread and Butter Pudding
Photo by Francesca Yorke

Ingredients

Serves: 6

Metric Cups
  • 75 grams unsalted butter
  • 75 grams sultanas
  • 3 tablespoons dark rum
  • 10 slices brown bread
  • approx. 10 tablespoons ginger conserve or marmalade
  • 4 large egg yolks
  • 1 large egg
  • 3 tablespoons caster sugar
  • 500 millilitres double cream
  • 200 millilitres full fat milk
  • 1 teaspoon ground ginger
  • 2 tablespoons demerara sugar
  • 5 tablespoons unsalted butter
  • ½ cup golden raisins
  • 3 tablespoons dark rum
  • 10 slices whole wheat bread
  • approx. 10 tablespoons ginger conserve or marmalade
  • 4 large egg yolks
  • 1 large egg
  • 3 tablespoons superfine sugar
  • 2 cups heavy cream
  • 1 cup whole milk
  • 1 teaspoon ground ginger
  • 2 tablespoons turbinado sugar

Method

  1. Preheat the oven to 180°C/gas mark 4/350ºF.
  2. Grease a pudding dish with a capacity of about 1½ litres / 1½ quarts with some of the butter.
  3. Put the sultanas in a small bowl, pour the rum over, and microwave them for 1 minute, then leave them to stand. This is a good way to soak them quickly but juicily.
  4. Make sandwiches with the brown bread, butter and ginger jam (2 tablespoonfuls in each sandwich); you should have some butter left over to smear on the top later.
  5. Now cut the sandwiches in half into triangles and arrange them evenly along the middle of the pudding dish. I put one in the dish with the point of the sandwich upwards then one with flat-side uppermost, then with point-side uppermost and so on, then squeeze a sandwich-triangle down each side - but you do as you please. Sprinkle over the sultanas and unabsorbed rum that remains in the bowl.
  6. Whisk the egg yolks and egg together with the caster sugar, and pour in the cream and milk. Pour this over the triangles of bread and leave them to soak up the liquid for about 10 minutes, by which time the pudding is ready to go into the oven. Smear the bread crusts that are poking out of the custard with the soft butter, mix the ground ginger and demerara sugar together and sprinkle this mixture on your buttered crusts and then lightly over the rest of the pudding.
  7. Sit the pudding dish on a baking sheet and put it in the oven to cook for about 45 minutes or until the custard has set and puffed up slightly. Remove, let sit for 10 minutes - and spoon out into bowls, putting a jug of custard, should you so wish, on the table to be served alongside.
  1. Preheat the oven to 180°C/gas mark 4/350ºF.
  2. Grease a pudding dish with a capacity of about 1½ litres / 1½ quarts with some of the butter.
  3. Put the golden raisins in a small bowl, pour the rum over, and microwave them for 1 minute, then leave them to stand. This is a good way to soak them quickly but juicily.
  4. Make sandwiches with the whole wheat bread, butter and ginger jam (2 tablespoonfuls in each sandwich); you should have some butter left over to smear on the top later.
  5. Now cut the sandwiches in half into triangles and arrange them evenly along the middle of the pudding dish. I put one in the dish with the point of the sandwich upwards then one with flat-side uppermost, then with point-side uppermost and so on, then squeeze a sandwich-triangle down each side - but you do as you please. Sprinkle over the golden raisins and unabsorbed rum that remains in the bowl.
  6. Whisk the egg yolks and egg together with the superfine sugar, and pour in the cream and milk. Pour this over the triangles of bread and leave them to soak up the liquid for about 10 minutes, by which time the pudding is ready to go into the oven. Smear the bread crusts that are poking out of the custard with the soft butter, mix the ground ginger and turbinado sugar together and sprinkle this mixture on your buttered crusts and then lightly over the rest of the pudding.
  7. Sit the pudding dish on a baking sheet and put it in the oven to cook for about 45 minutes or until the custard has set and puffed up slightly. Remove, let sit for 10 minutes - and spoon out into bowls, putting a jug of custard, should you so wish, on the table to be served alongside.

Tell us what you think

What 5 Others have said

  • I've made hundreds of bread and butter puddings over the years but this one is by far the best i have ever tasted. YUMMMM

    Posted by Charliebali123 on 10th July 2016
  • I was doubtful about the rum in microwave too but one minute had no dramas.

    It turned out wonderful for a cold sunday evening. I used a wholemeal bread and reduced the ginger marmalade quantity by half and our still had a strong enough gingerness. Bonus - the whole house smelled beautiful during the baking! Thank you!

    Posted by Mez6580 on 26th June 2016
  • Can you really put alcohol in a microwave oven?

    Posted by Minite on 19th January 2013
  • The perfect Sunday evening recipe, took no time at all and will make my Monday morning a little more cheerful as it twinkles from the fridge. Will never look at bread and butter pudding quite the same way again-scrumptious!

    Posted by Mrs. Smits on 22nd February 2015
  • This looks lovely. In my recipe I use jam to add that extra dimension http://recipesatrandom.com/2012/02/04/jam-sandwich-pudding-bread-and-butter-pudding-with-jam/

    Posted by recipesatrandom on 4th February 2012
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