This recipe was given to my mother, from an old neighbour and it belonged her mother and I love making it. It’s moist in texture, subtle in flavour and deliciously crunchy on the top. You will notice the ingredient list is humble, and I would assume it’s because it comes from a time during post-war rationing when ingredients were scarce.
Bread and Butter Cake Recipe
250g old bread, torn into pieces
55g sultanas (or currants)
1 egg, beaten
1 tbs marmalade (or apricot jam)
milk for mixing
Oven at 160C
Put the bread pieces into a bowl and cover it in cold water. Soak for 15 minutes.
Squeeze all the liquid out and set aside.
Melt the butter and add all the other ingredients to the melted butter (except the milk).This makes for easy mixing.
Now throw the butter mixture, bread and some milk into a bowl and mix till you get a gloopy mess.
Pour into a greased baking dish the size of a square pan or Corning Wear dish.
Bake in a slow oven for about 1 1/2 hours.