18th Century White Pot Bread Pudding
White pot is a delectable dessert from 18th century Devon in southwest England. It embodies a delightful fusion of sweet, buttery flavors. These flavors are reminiscent of custard. Originating as a type of bread pudding, the term “white pot” is synonymous with white pudding.
Recipes for this culinary delight have seen minimal alterations over the years and across various regions. Typically, they feature a base of bread or occasionally rice. This base is mixed with sugar, eggs, and cream. There is also a hint of spice and occasionally a touch of fruit. This creates a harmonious symphony of flavors.
Before we get started you will need a baking dish with straight sides. Historically a metal bowl or mold would be used for baking similar puddings.
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These bowls are also referred to as Charlotte Molds and are said to be named after King George III’s wife. These bowls had multiple purposes back then for example cooking, mixing, and soup bowl. Any small cooking dish with sloped sides will work for baking this pudding mixture.
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Tin Bowl or Charlotte Mold for Baking
When the baking pan is full cover the top with the remaining custard. Press down so that there are no air spaces. Sprinkle the top with sugar.
Bake for 35-45 minutes at 350 degrees until the center is firm. Let cool for 10 minutes before turning out onto a plate.
Best enjoyed warm, but still tasty cold for breakfast!
Ingredients
Method
- Preheat oven to 350F degrees.
- In a saucepan mix cream, cinnamon stick, pinch salt, a little mace, and a little nutmeg. Bring to a simmer and remove from the heat.
- Cut the crusts from the bread slices.
- Butter the inside of a deep baking pan.
- Whisk together the two whole eggs and one egg yolk, along with 2-3 tablespoons of sugar. When the cream has cooled, slowly stir it into the egg mixture. The cream needs to be cool so it doesn't cook the eggs.
- Butter the bread slices on one side and place them into the bottom of the pan, butter side down. Add slices to cover the bottom of the pan.
- Sprinkle in some dates and raisins. Add a little of the cream custard mixture. Continue to layer buttered bread slices, raisins and dates, and a little custard. When the pan is full pour over the remaining custard. Top with slices of buttered bread and lightly press down to soak the mixture all the way through the bread.
- Sprinkle the top with sugar and place it in the oven. Bake for 35 – 45 minutes until the center is done. Let cool for 10 minutes and then turn out of the pan onto a plate to serve.
Did you make it? Leave me a comment below!
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Can this be made in any deep baking dish.
Yes, it can be made in any type of deep baking dish. The size of the pan may affect the amount of time it will need to cook so depending on how thick the pudding it may take longer to bake completely. Enjoy!
Should the bread be stale or doesn’t it matter?
Stale bread is easier to work with and holds its shape better in the pudding.
Love it each time I make it!