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Nutrition Facts
Serving Size 1 (252g) Recipe makes 4 servings
Calories 391
Calories from Fat 177		(45%)
Amount Per Serving		%DV
	Total Fat 19.8g	30%
	Saturated Fat 13.1g	65%
	Monounsaturated Fat 3.3g
	Polyunsaturated Fat 1.4g
	Trans Fat 0.0g
Cholesterol 173mg		57%
Sodium 485mg		20%
Potassium 395mg		11%
Total Carbohydrate 40.9g		13%
	Dietary Fiber 2.2g	8%
	Sugars 23.3g
Protein 13.3g		26%
detailed view... how is this calculated?

White Ladies Pudding - Nun's Bread and Butter Pudding

Recipe #269972 | 1¼ hours | 35 min prep | add private note

⁽¹⁾ RATE IT NOW Print Recipe

By: French Tart
Dec 5, 2007

The Dominican nuns of Worcestershire, in England, created a tasty bread pudding that became known as 'White Ladies Pudding' due to the familiar white habits of the Order. The recipe is well worth reviving and is an unusual variation on the more usual fruited bread and butter pudding. I found this recipe on a British sugar website, and have enjoyed making it so much, that I thought I would share the recipe with all of you - this is my slightly amended recipe based on the original. (Orginal recipe taken from Billington's Sugar)

SERVES 4 -6 (change servings and units)

Ingredients

50 g golden granulated sugar
125 g desiccated coconut
6-8 slices white bread, crusts removed and thickly buttered
600 ml whole milk
vanilla essence
1 pinch salt
3 eggs, beaten

Directions

1
Scatter half the coconut over the base of a buttered pie dish.
2
Cut the buttered bread into triangles and arrange in the pie dish. Sprinkle with the remaining coconut.
3
Heat the milk until warm; add a few drops of vanilla essence and just a pinch of salt.
4
Add the beaten eggs and sugar to the milk and vanilla mixture, and pour over the bread.
5
Leave to soak for 30 minutes, then place the pie dish in a roasting tin and pour in enough hot water to come halfway up the sides of the dish.
6
Bake for 30-40 minutes Gas 4/180ºC/350ºF until set, golden brown and well risen.
7
Serve with custard, cream or ice-cream.

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Featured Reviews for This Recipe

From: VickyJ

On Jan 28, 2008

This was incredible! This was our dessert to Sunday dinner of a pork roast with carrots. What a wonderful, comforting dessert on a chilly night. The only thing I did different was to toast my coconut and to sprinkle cinnamon/sugar on top of the cream when I served it. Thank you so much for the delicious dessert. I'll be making this again, for sure!