A great traditional desert.



  • 10 Slices thin white bread buttered well, with crusts removed

  • 1.5 litres of full cream milk (not skim milk)

  • 15 Eggs

  • Nutmeg to sprinkle on top

  • 2 desert spoons of Vanilla extract (not essence)

  • 1 cup white sugar


  • 1.


  • 2.

    In a large bowl add the eggs and whisk well until uniform and mixed

  • 3.

    Add sugar and whisk again to mix

  • 4.

    Add milk and whisk again

  • 5.

    Add vanilla extract and mix well

  • 6.

    In a large pot on low temp pour the mix in and cook very slowly moving all the time so it doesn’t stick to the bottom, This should only take 5 minutes just to dissolve the sugar, (don’t boil it).

  • 7.

    Once this has just warmed remove from heat and set aside.

  • 8.

    You will need 2 baking dishes, the first needs to be larger so that the second fits inside.

  • 9.

    Holding the smaller dish inside the larger dish add enough water to the larger dish to come half way up the sides of the smaller dish, This prevents the pudding burning while cooking

  • 10.

    Then butter the smaller dish ready for the mix.

  • 11.

    Add mix to smaller dish

  • 12.

    Place bread on top, buttered side up, I do two layers, completely cover the top with two layers.

  • 13.

    Press down on the bread with a fork to absorb the milk into the bread.

  • 14.

    When the bread is well soaked, sprinkle liberally with nutmeg.

  • 15.

    Place in preheated oven for 40 minutes at 150 deg C

  • 16.

    Check after 20 minutes, then at 40 minutes. Check with skewer and if it comes out clean its cooked.


Good with tinned fruit or just on its own. You can also add sultanas on top of the bread or in the egg mix. Sprinkle over egg mix after its in the baking dish.

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