White Pot - old-fashioned bread & butter pudding

Puddings and cakes

  • Serves: 6
  • Preparation time: 1 hour and 10 minutes
  • Cooking time: 1 hour
Erddig White Pot © David Burton

Erddig White Pot


  • 175g/6oz of raisins
  • 2 tablespoons of sherry
  • 8 slices of buttered white bread
  • 2 lemons, grated rind only
  • 100g/4oz caster sugar
  • 0.57 litres/1 pint single cream
  • 0.27 litres/half pint milk
  • 6 beaten eggs
  • Freshly grated nutmeg


  1. Soak the raisins overnight in the sherry
  2. Grease a 2.27 litre/4 pint ovenproof dish
  3. Cut the buttered bread into triangles
  4. Fill the dish with layers of bread, raisins, grated lemon rind and nutmeg
  5. Heat the cream and milk until just reaching boiling point
  6. Pour over the eggs
  7. Stir in the sugar
  8. Pour over the pudding
  9. Leave to stand for about an hour
  10. Place the dish in a roasting tin with warm water to come halfway up the sides of the dish
  11. Bake in the pre-heated oven at 160 C/320 F for an hour until lightly brown and crisp on top