Bread and butter pudding

Yesterday I posted our proper Sunday supper consisting of venison burgers and potatoes au gratin, and as that was not enough we finished it off with a super traditional bread and butter pudding. My first ever as well, and thanks to Delia, we really enjoyed it.

The most important thing with this pudding is that the bread is stale. If you use stale bread the top will go nice and crisp and the bottom layer is more custardy and soggier, and that is the way it should be. If you use fresh bread the whole thing will go soggy, and soggy bread is definitely not my thing. 🙂

Bread and butter pudding, serves 6

6-8 slices stale bread


10 g mixed peel

(50 g currants – I omitted these, not fond of currants in things)

275 ml milk

60 ml double cream

50 6 caster sugar

1/2 lemon, the zest

3 eggs

grated nutmeg

Butter the bread slices and  apie dish. Cut the bead in half and place one half as a bottom layer in the dish. Sprinkle half the peel (and currants) on top. Place the remaining bread on top, and scatter the rest of the peel over it. Beat eggs, cream, sugar and zest lightly. Pour into the dish. Grate nutmeg over it. Bake for 30 minutes in 180C. Serve it warm with pouring cream. 

Venison burgers with potatoes au gratin and porcini sauce

Although it is summer (or is suppose to be) it is mostly rainy and grey here in the UK, sob sob.

If this is the summer we’re having, then we need to make the most of it, right?! We did that on Sunday by enjoying a very autumnal yet delicious meal; venison burgers with potatoes au gratin, wilted spinach, parsnips and porcini sauce. It was indeed a proper Sunday supper, and because it is suppose to be summer, we haven’t had one for a while. Especially Christopher enjoyed this. He had seconds and even thirds, and when he was finished, he leaned back with a content sigh and said: We haven’t had a meal like that in a long time!

Maybe that was the reason why it tasted so good?! Partly perhaps, but the seasoning of the mince was spot on, and the mince itself, highest quality from a happy wild deer in south of  Sweden (my parents brought it over when they came to visit) was amazing.

Venison burgers, serves 8

1 kg venison mince

1 egg

100 ml milk

100 ml breadcrumbs

a good pinch of sea salt

1 tbsp game spice (i. e. juniper berries, garlic, black pepper)

some white pepper

Mix egg, milk, breadcrumbs and spices in a large bowl. Leave it for a few minutes for the bread to swell. Add the mince and mix well with a wooden fork (nothing beats a wooden fork). Shape to burgers, dipping/rinsing your hands in cold water in between each burger. Fry in butter and oil until cooked the way you prefer. As with all meat I like mine rare.

Potatoes au gratin with garlic, serves 4

10 medium new potatoes

100 ml milk

100 ml cream

2 garlic cloves

1 tbsp plain flour


black pepper

dollops of butter


Wash the potatoes and slice finely. Grease a gratin disg (10 x 20 cm) and fill it almost all the way up with the potato slices. Mix cream, milk, garlic, seasoning and flour. Whisk thoroughly to prevent lumps. Pour the mixture into the dish. Place dollops of butter on top and pour over some breadcrumbs. Bake in 200C for 30-40 minutes – until the top is crisp and the potatoes are cooked through.

You find the recipe for the sauce here, but I substituted the port for red wine this time, as I had no port at hand. We also had wilted spinach and baked parsnips with red onions )bake wedges of red onion and parsnip in the oven with oil, salt and pepper until soft).