Gen Z Food Journalist's First Encounter with Classic British Pudding
As a food journalist in my mid-20s and a proud member of Generation Z, I recently experienced the cherished British dessert bread and butter pudding for the very first time. This nostalgic staple, beloved by countless Britons for its comforting qualities and economical ingredients, was completely absent from my childhood. My school pudding menu featured chocolate sponge drenched in chocolate sauce, rice pudding, iced buns, and similar treats instead.
However, as someone constantly discovering new dishes through my work, I noticed bread and butter pudding consistently receives enthusiastic praise from our readers. Determined to understand this enduring popularity, I decided to explore the pudding's history and prepare it properly from scratch.
The Historical Roots of a Humble Dessert
According to food blogger Liz Babbs, bread and butter pudding originated as a practical solution for using stale bread, with recipes dating back to the 11th century. By the 13th century, it was commonly known as 'poor man's pudding' because it provided affordable nourishment for the masses.
Later, it gained recognition as Victorian nursery food due to its mild, milky character. The Ministry of Food even promoted it as a wartime recipe in their 'Puddings and Sweets' leaflet distributed during the Second World War, cementing its place in British culinary heritage.
Attempting Mary Berry's Classic Recipe
To experience this dessert authentically, I turned to the iconic Mary Berry's classic recipe from BBC Food rather than purchasing a ready-made version. The preparation involved eight slices of medium-sliced white bread, 75g of butter, two lemons, 200g of sultanas, three eggs, 350ml of full-fat milk, 200ml of double cream, and 75g of demerara sugar.
The method required buttering an ovenproof dish, grating lemon zest over sultanas, buttering and chopping bread into squares, and beating eggs with milk and cream. After layering sultanas, bread, and sugar in the dish, I drizzled the milk mixture over everything and allowed it to soak for one hour before baking at 200°C for 30–35 minutes until golden and firm.
A Surprisingly Negative Verdict
My final assessment can be summarized in three words: absolutely vile. I genuinely apologize to traditionalists who might find this offensive, but I detested both the consistency and flavor. My mother accurately compared it to watery scrambled eggs, and I completely agree—the texture was by far the most unpleasant aspect.
The flavor profile did not suit my palate whatsoever, and even generous servings of custard failed to improve the experience. Since I generally dislike citrus-based desserts and sultanas, Mary Berry's version was a complete disappointment for me personally.
Giving Bread Pudding a Second Chance
Despite my initial reservations, I decided to test another variation to determine whether my dislike was specific to this particular recipe. I selected a recipe from Camille's Comforting Cuisine that uses brioche, nutmeg, cinnamon, and a homemade caramel sauce.
This version featured significantly improved flavors, with the caramel sauce evoking pleasant memories of seaside treats. However, I still found the texture unappealing and believe I would have preferred these flavors in cake form rather than as a pudding. Ultimately, I maintain that bread and butter pudding should have remained a historical relic alongside the wartime conditions that popularized it.
Alternative Recipe for Adventurous Cooks
For readers interested in trying Camille's bread pudding alternative, the ingredients include 10–12 cups of brioche bread, six large eggs, four cups of whole milk, two cups of double cream, one and a half cups of caster sugar, a half cup of light brown sugar, vanilla extract, cinnamon, nutmeg, salt, and butter. The caramel sauce requires a half cup of unsalted butter, 3⁄4 cup of caster sugar, half a cup of double cream, vanilla extract, and salt.
The method involves cubing and drying bread overnight (or toasting at 150°C for 10–15 minutes), whisking wet ingredients with spices, soaking the bread mixture for 30–45 minutes, baking at 350°F for 55–65 minutes, and preparing the caramel sauce by simmering butter, sugar, and cream before adding vanilla and salt.
