Scottish Bread and Butter Pudding. A recipe for using up stale bread. Unlike bread pudding, with which this is sometimes confused, this is better made with stale white bread. In a saucepan, bring the brown sugar, golden syrup and water to the boil.
Like a lot of traditional dishes this recipe came about as a way to use up leftover, day-old bread. Growing up in Ireland I'm used to eating hearty, comforting desserts like puddings. Combine milk and whipping cream in pot and bring to boil. You can have Scottish Bread and Butter Pudding using 7 ingredients and 10 steps. Here is how you cook it.
Ingredients of Scottish Bread and Butter Pudding
- It’s 4 of Scottish morning rolls, day old, sliced in half.
- It’s 1/3 cup of unsalted butter, room temperature.
- It’s 3 of eggs.
- It’s 2 cup of heavy (double cream) plus extra to serve.
- You need 1/2 cup of milk.
- Prepare 2 tbsp of white sugar.
- Prepare 1/2 cup of Scottish tablet (a confection made of sugar, butter and sweetened condensed milk, boiled at dangerously high temperatures and cooled to set…plain or vanilla fudge would be its closest alternative).
Remove from heat and add vanilla. Cut into triangles and nestle in rows in a large baking dish. Beat the milk, cream, eggs, vanilla, sugar and whisky together, then pour over the bread. In a bowl, beat eggs, milk, sugar, cinnamon, nutmeg and salt.
Scottish Bread and Butter Pudding instructions
- Spread each sliced roll with butter, then cut it in half again..
- Arrange the slices in two lines in an ovenproof dish, they look better if the two lines face in the opposite direction..
- Gently whisk the cream, milk and eggs in a liter jug..
- Sprinkle the sugar over the sliced rolls, then pour on the custard.
- Press down gently on the top to get the custard soaking in, then leave to sit for 15 minutes..
- Heat oven to 190C..
- Chop the tablet/fudge into half inch cubes (some of it will crumble even smaller, but that's okay).
- Sprinkle the tablet/fudge over the bread and butter pudding.
- Bake for 30 minutes, until the top is golden and crisp, and smelling divine!.
- Serve with extra heavy/double cream (optional).
This results in a lovely, almost soufflé-like dessert (like the Orange Chocolate dessert photo above). However, in the US, we usually refer to anything like this dessert as "bread. Mix the double cream, milk and sugar together in a pan. The bread should sound hollow when removed from the tin and the base is tapped. Day-old bread works best in this recipe.