Orange Bread & Butter Pudding Recipe


  • Bread slices, buttered - 6
  • Milk – 300 ml
  • Sultanas – 2 TeaSpoon
  • Currants – 1 TeaSpoon
  • Grated orange rind – 2 TeaSpoon
  • Mixed chopped peel – 1 TeaSpoon
  • Demerara sugar/ Brown sugar – 3 TeaSpoon
  • Eggs - 2

Preparation Method

    Preparation Time - 10 minutes | Cooking Time - 12 minutes+ browning

    Microwave Setting - Full – 100%, Medium Low – 35%

  1. Cut each slice of bread into 4 triangles and arrange in a 1.2 litre pie dish, buttered side upwards.
  2. Combine the milk, sultanas, currants, grated orange rind, chopped peel and 1 tablespoon of the sugar in a bowl or jug and cook, uncovered, at full (100%) power for 2 minutes or until the milk is hot but not boiling.
  3. Beat the eggs in a separate small bowl. Add 2 tablespoons of the hot milk mixture, stir thoroughly, and then pour into the remaining milk mixture. Stir, then pour into the pie dish.
  4. Reduce the setting to medium low (35%) and cook for 7 minutes. Turn the dish round, sprinkle the remaining sugar over the pudding and cook for a further 2 minutes or until the custard is just set. The custard may not be quite set in the middle, but do not give additional cooking time as this might cause curdling.
  5. For a more attractive finish, brown the pudding under a preheated conventional grill at a distance of 15—20 cm (6—8 inches). Serve hot or cold.