British Favourites
British Favourites is a easy British recipe that serves 6. 350 calories per serving. Recipe by Mary Berry on YouTube.
Prep: 42 min | Cook: 35 min | Total: 1 hr 32 min
Cost: $9.60 total, $1.60 per serving
Ingredients
- 8 slices White Bread (day‑old, crusts removed)
- 100 g Unsalted Butter (softened)
- 1 lemon Lemon (zested only)
- 100 g Sultanas (rinsed and drained)
- 4 pcs Large Eggs (room temperature)
- 80 g Caster Sugar (granulated)
- 300 ml Whole Milk (full‑fat)
- 200 ml Double Cream (heavy cream)
- 30 g Brown Sugar (for topping)
Instructions
Butter the Bread
Spread softened butter evenly on each slice of bread, then cut the slices into squares or triangles as preferred.
Time: PT5M
Layer Bread and Sultanas
Arrange a layer of buttered bread, butter‑side up, in the bottom of the baking dish. Sprinkle half the sultanas over the bread, then repeat with another layer of bread and the remaining sultanas.
Time: PT5M
Add Lemon Zest
Zest one lemon over the assembled bread and fruit layers.
Time: PT2M
Prepare the Custard Base
In a mixing bowl, whisk the eggs and caster sugar together until the mixture is pale and slightly thick.
Time: PT3M
Incorporate Milk and Cream
Gradually whisk in the whole milk followed by the double cream, creating a smooth custard.
Time: PT3M
Pour Custard Over Bread
Evenly pour the custard over the layered bread, ensuring all pieces are saturated.
Time: PT2M
Rest to Soak
Let the assembled pudding sit for 10 minutes so the bread fully absorbs the custard.
Time: PT10M
Preheat Oven
Preheat the oven to 160°C fan (320°F).
Time: PT10M
Temperature: 160°C
Add Topping Sugar
Sprinkle the brown sugar evenly over the surface of the pudding.
Time: PT2M
Bake
Bake for 30–35 minutes, or until the top is golden brown and the custard is set.
Time: PT35M
Temperature: 160°C
Rest Before Serving
Allow the pudding to rest for 5 minutes before cutting and serving.
Time: PT5M
Nutrition Facts
- Calories
- 350
- Protein
- 6g
- Carbohydrates
- 45g
- Fat
- 15g
- Fiber
- 2g
Dietary info: Vegetarian
Allergens: Eggs, Dairy, Gluten
Ingredient Substitutions
- Instead of White Bread: white sandwich loaf, brioche
- Instead of Unsalted Butter: margarine
- Instead of Sultanas: regular raisins
- Instead of Caster Sugar: granulated sugar
- Instead of Whole Milk: 2% milk
- Instead of Double Cream: half‑and‑half
- Instead of Brown Sugar: white sugar
Equipment Needed
- Mixing Bowl
- Whisk
- Baking Dish
- Oven
- Knife
- Zester (optional)
- Measuring Cups
- Spoon
Critical Steps — Do Not Skip
- Butter each slice of bread thoroughly.
- Pour and soak the custard evenly into the bread layers.
- Bake until the top is golden and the custard is set.
Chef Tips from the Video
- Use slightly stale white bread; it soaks up more custard without falling apart.
- For extra richness, substitute half the milk with whole‑fat evaporated milk.
- Add a pinch of nutmeg to the custard for a warm spice note.
- Serve with a dollop of clotted cream or vanilla ice‑cream for indulgence.
Troubleshooting
Custard is too runny after baking.
Increase the egg count by one or add an extra tablespoon of flour to the custard before baking.
Top becomes burnt before the centre is set.
Cover the dish loosely with foil halfway through baking, or lower the oven temperature to 150°C.
Storage
Refrigerator: Cover and store up to 2 days.
Freezer: Freeze in an airtight container for up to 1 month; reheat in oven.
Room temperature: Best served warm; can sit at room temperature for up to 2 hours.
Make-Ahead Tips
- Assemble the pudding a day ahead, cover, and refrigerate; bake just before serving.
- Use day‑old bread for optimal texture; fresh bread may become soggy.
Frequently Asked Questions
What is the cultural significance and history of Bread and Butter Pudding in British cuisine?
Bread and Butter Pudding originated in Victorian England as a way to use up stale bread, turning leftovers into a comforting dessert. It became a staple of British home cooking, especially for holiday meals and tea time, symbolising frugality and warmth.
What traditional regional variations of Bread and Butter Pudding exist in the United Kingdom?
In Scotland, a version called "Spotted Dick" adds suet and raisins, while in Wales, a splash of whisky or brandy is sometimes folded into the custard. Some English families add jam or marmalade between the bread slices for extra sweetness.
How is Bread and Butter Pudding traditionally served in British homes?
It is usually served warm, dusted with powdered sugar, and accompanied by custard, cream, or a scoop of vanilla ice‑cream. It often appears as a comforting finish to a Sunday roast or a festive Christmas dinner.
On what occasions is Bread and Butter Pudding traditionally enjoyed in British culture?
Bread and Butter Pudding is popular at family gatherings, Christmas and New Year celebrations, and as a comforting treat on rainy afternoons. It is also a classic offering at tea parties and school canteens.
What makes Mary Berry's Bread and Butter Pudding special within British dessert tradition?
Mary Berry emphasizes using high‑quality butter, fresh lemon zest, and a generous amount of double cream, giving the pudding a richer, silkier custard than many traditional versions. Her method also stresses a gentle bake at 160°C for a perfectly set interior.
What are the most common mistakes to avoid when making Bread and Butter Pudding?
Common errors include using fresh bread that becomes soggy, under‑seasoning the custard, and baking at too high a temperature which burns the top before the centre sets. Following Mary Berry's low‑heat bake and using day‑old bread prevents these issues.
Why does this Bread and Butter Pudding recipe use both whole milk and double cream instead of just milk?
The combination creates a custard that is both light from the milk and luxuriously rich from the cream, giving the pudding a velvety texture and a deeper flavor that plain milk cannot achieve.
Can I make Mary Berry's Bread and Butter Pudding ahead of time and how should I store it?
Yes, you can assemble the pudding up to 24 hours ahead, cover it, and refrigerate. Bake it straight from the fridge, adding a few extra minutes to the baking time. Leftovers keep in the fridge for two days or freeze for up to a month.
What texture and appearance should I look for when Mary Berry's Bread and Butter Pudding is done cooking?
The top should be a deep golden brown with a caramelised crust, while the interior should be set but still slightly wobbling in the centre. A skewer inserted should come out clean, and the pudding should feel firm to the touch.
What does the YouTube channel Mary Berry specialize in?
The YouTube channel Mary Berry specializes in classic British home cooking, offering step‑by‑step tutorials of traditional recipes, baking techniques, and seasonal dishes presented with Mary Berry’s warm, approachable style.
How does the YouTube channel Mary Berry's approach to British cooking differ from other cooking channels?
Mary Berry’s channel focuses on timeless, family‑friendly recipes with an emphasis on technique clarity, comfort, and using readily available ingredients, whereas many other channels chase trendy or experimental cuisine.
Last updated: August 29, 2026
