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Recipe from Memories: Memories of Bred and Butter Pudding
Posted by BlackRose, Apr 5, 2009. 1193 views. ID = 2517

Recipe from Memories

Posted by BlackRose, Apr 5, 2009. 1193 views. ID = 2517
This post was written in 12 minutes.
Now that i'm in my twenties, i always remember back to when my Mum made little sweets that my sister and i enjoyed. This piece is my process of picking apart a recipe i found on the net to try and recreate that taste my Mum's recipe had.
This post has been awarded 6 stars by 2 readers.

When i was little, i remember Mum use to make a lot of different treats for us. She claims she doesn't remember how to make them so i've always had to go searching for the recipies when i have a craving.

One in particular i love is Bread and Butter Pudding. I still make it sometimes when Mum goes out (since she has a phobia about me in the kitchen). Doesn't always turn out the way i remember but i'm still experimenting with the recipe.

Below is a recipe i use to experiment with. I copied it from a website a long time ago so if it looks familiar then that's why.

8 slices of bread, buttered
1/2 cup sultanas
3 level tablespoons caster sugar
Ground cinnamon
1 and 1/2 cups skimmed milk
4 eggs
1 teaspoon vanilla essence

Cut each slice of bread and butter into 4 triangles. Place 1/3 of the bread in the base of a lightly greased baking dish. Sprinkle with half the sultanas, one tablespoon of sugar and a shake or two of cinnamon. Place half of the remaining bread on top and then the remaining sultanas plus one tablespoon sugar and another shake or two of cinnamon. Place the remaining bread and butter on the top, trying to ensure all the sultanas are covered by the bread. Sprinkle the final tablespoon of caster sugar over the top.

Beat the eggs and skimmed milk together. Carefully pour over the bread and fruit mix. Sprinkle on a little more cinnamon.

Let stand for half an hour. Don't worry if the top pieces of bread are not submerged under the milk - these are going to be the nice crispy bits.

Bake at 160 degrees Celsius (350 degrees Fahrenheit) until the "custard" has set and the pudding is golden brown on the top. this will take about 40 minutes.

Serves 4 - 6

I always experiment such as use other dried berries instead of sultanas or layer whole slices of bread instead of triangles. So far, i've found i can make it taste really lovely with dried apple rings instead of sultanas.

Also i don't always follow the recipe to the letter either. I sometimes use a little more or a little less of certain ingredients depending on the taste the previous time i made it.

But sadly so far, i havven't been able to recreate the same taste of bread and butter pudding my Mum made.

Copyright 2009 BlackRose. All rights reserved. has been granted non-exclusive rights to display this work. For permission to reprint this item, please contact the author.

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This post has been awarded 6 stars by 2 readers.
This post is part of a writing prompt: Recipe for Disaster?

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