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Bara Brith Bread and Butter Pudding

This recipe for Bara Brith Bread and Butter Pudding has been reproduced courtesy of Karen Thorne who runs the Hopton House B&B in Shropshire and also runs the Bed and Breakfast Academy.

Hopton House B&B in ShropshireHopton House is a 4 star gold award B&B located in the very beautiful south Shropshire hills. Just 10 miles from Ludlow and close to the other market towns, Hopton House is located in some stunning countryside. As well as offering a luxurious B&B experience Karen also runs training courses for people who want to set up their own B&B. Shropshire is still relatively unknown which means you can walk for miles without seeing another soul. Hopton House has two very comfortable rooms - both ensuite - and serves food made from the finest of local ingredients. Guests go to rest, relax and recharge; whether this is done by walking, exploring the local villages, eating out at wonderful local eateries or throwing the ball for hours for Karen's dogs!

If you would like to know more these are Karen's web sites:

"A traditional English bread and butter pudding is made using stale white bread, some sort of dried fruit and an egg custard. This recipe makes uses Welsh Bara Brith so cuts out the need to add additional dried fruit. If you’re feeling particularly indulgent (and everyone who is going to eat it likes whisky) you can pep it up with some Welsh Whisky. Penderyn is a single malt whisky made in the Brecon Beacons.

Bara Brith is a traditional Welsh bread found in tea rooms and homes all over Wales. It is literally translated as speckled bread because of the addition of currants, sultanas and spices. There are quite a few variations on the Bara Brith recipe - some with and some without yeast. One part of the method that seems to be common to all Bara Brith recipes is the soaking of the dried fruit overnight to create lovely moist bread."

Ingredients for Bara Brith Bread and Butter Pudding

8 slices of Bara Brith
50g unsalted Welsh Butter
2 tbs Welsh Whisky (optional)
3 free range eggs
250 ml milk
100 ml of double cream
50g Demerara sugar

How to make Bara Brith Bread and Butter Pudding

  • Preheat the oven to 180°C, fan 160°C or Gas Mark 4
  • Butter an ovenproof baking dish
  • Butter one side of the Bara Brith and layer it into the dish.
  • If you are using it, drizzle the whisky over the Bara Brith.
  • Beat the eggs, then add milk, double cream and half of the sugar.
  • Pour this onto the Bara Brith and leave to soak in for 15 minutes
  • Sprinkle with the remaining sugar
  • Put in the oven for about 35 - 45 minutes until the custard is set and the top golden and caramelised.
  • Serve with thick cream

Serves 4

Karen Thorne

Published with permission of Karen Thorne, Hopton House B&B