Devon Whitepot
A historic Devonshire baked pudding of buttered white bread, plump currants, and delicately spiced rich egg custard with a golden crust.
- Prep
- 20 min
- Cook
- 45 min
- Total
- 65 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 435 kcal
Equipment
- •1.5-litre baking dish
- •Mixing bowl
- •Whisk
- •Small saucepan
- •Serrated bread knife
Nutrition
Per serving, approximate
- Calories
- 435 kcal
- fat
- 28 g
- carbs
- 38 g
- fibre
- 1.5 g
- protein
- 9 g
- calories
- 435 kcal
Instructions
- 1
Preheat the fan oven to 160°C and butter a 1.5-litre baking dish thoroughly.
- 2
Spread the softened butter evenly over one side of the bread slices.
- 3
Cut the buttered bread slices into triangular quarters.
- 4
Arrange half of the bread triangles across the base of the prepared baking dish.
- 5
Scatter half the currants, half the ground mace, and half the nutmeg over the bread.
- 6
Layer the remaining bread on top and scatter over the rest of the currants.
- 7
Warm the milk and double cream in a saucepan over low heat until steaming gently.
- 8
Whisk the whole eggs, yolks, caster sugar, and rosewater in a bowl until smooth.
- 9
Slowly pour the warm milk mixture into the eggs, whisking constantly to form a custard.
- 10
Pour the custard evenly over the bread layers and press down gently to soak for 15 minutes.
- 11
Dust the top lightly with extra nutmeg and a teaspoon of caster sugar.
- 12
Bake for 40 to 45 minutes until the custard is set and the bread tips are golden brown.
Chef's tips
Allowing the pudding to stand for 15 minutes before baking ensures the stale bread fully absorbs the custard without drying out. If the top begins to brown too quickly in the oven, cover loosely with foil for the final 15 minutes.
Ingredient substitutions
- double cream → Devon clotted cream whisked smooth
- ground mace → ground cinnamon
- currants → sultanas or raisins
Storage
Store leftover pudding covered in the refrigerator for up to two days.
Reheating
Reheat individual portions in a 160°C fan oven for 10 minutes until warmed through.
Common mistakes to avoid
- •Boiling the milk mixture, which curdles the eggs upon mixing.
- •Skipping the soaking step, leading to dry, unsoaked bread crusts.
Serving suggestions
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