I’m showing how I turn a stale loaf into a rich, trembling bread and butter pudding—and why calling it a “poor man’s pudding” gets the dish completely wrong. I’ll explain what causes burnt sultanas, collapsed bread, and split custard, then share the careful method I use to avoid them.

I choose properly stale bread, soak the sultanas, use enough butter, and build a custard that stays smooth and tender. I’ll also show why resting matters, why I trust the wobble instead of overbaking, and how gentle heat turns leftover ingredients into a pudding worth serving proudly.

0:00 Why Bread and Butter Pudding Fails
1:57 Number Six: Choose Stale Bread
2:49 Number Five: Soak the Sultanas
3:42 Number Four: Use Enough Butter
4:35 Number Three: Build the Right Custard
5:43 A Quick Kitchen Check-In
6:05 Number Two: Let the Pudding Rest
7:12 Number One: Trust the Wobble
8:24 Feed the Dry, Spare the Heat

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