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David Connelly


Bread and Butter Pudding



Beautiful Bread and Butter Pudding from an Edinburgh resident






Preparation Time


Cooking Time



  • One pack slightly old dry plain or pan bread
  • 2 vanilla pods, split
  • 4 oranges
  • 8 free range eggs
  • 350ml milk
  • 275ml double cream
  • 20 crushed cardamom pods
  • 90g butter, softened
  • 175g caster sugar
  • 55g pistachios, shelled and chopped
  • 100g golden sultanas
  • half jar Seville orange marmalade


Preheat the oven to 180C/350F/Gas 4
Place a large roasting tin in the oven (12 ins x 2 ins x 10 ins)

Take the oranges and remove the zest
Put what´s left aside
Pour the cream and the milk into a pan
Add the orange zest
Add the split vanilla pods
Add the crushed cardamoms
Bring to the boil
Turn off the heat and it leave to infuse

Take the old dry bread and butter it
Cut it into triangles
Segment the oranges and discard the peel
Discard any pith as you see fit
Slice each segment in half

Beat the eggs and sugar together in a mixing bowl
Pour the infused milk through a fine sieve onto the egg mixture
Arrange one layer of the buttered bread in the baking dish
Add a layer of crushed pistachio nuts
Add a layer of sultanas
Add a layer of orange segments
Repeat the layers
The last layer should be buttered bread
Pour the milk and egg mixture over the top

Boil a kettle of water
Place the dish in the roasting tin in the over
Carefully pour boiling water into the roasting tin, (not in the B and B pudding) until it comes up to around the halfway mark
Bake for 30-40 mins or until it looks set

Heat the marmalade in a wee pan gently until it becomes liquid
Brush onto the top of the bread and butter pudding
Serve and dust with icing sugar and or a spoonful of crème fraiche or custard

  David Connelly  
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