Bread and Butter Pudding
Ingredients:
- butter - 25g/1oz
- bread - 8 thin slices
- sultanas - 50g/2oz
- cinnamon - 2 tsp
- milk - 350ml/12fl
- double cream - 50ml/2fl oz
- eggs - 2 free-range
- sugar - 25g/1oz
- nutmeg - grated, to taste
Instructions
- Grease a 1 litre/2 pint pie dish with butter
- Cut the crusts off the bread
- Spread each slice with on one side with butter, then cut into triangles
- Arrange a layer of bread, buttered-side up, in the bottom of the dish, then add a layer of sultanas
- Sprinkle with a little cinnamon, then repeat the layers of bread and sultanas, sprinkling with cinnamon, until you have used up all of the bread
- Finish with a layer of bread, then set aside
- Gently warm the milk and cream in a pan over a low heat to scalding point
- Don't let it boil
- Crack the eggs into a bowl, add three quarters of the sugar and lightly whisk until pale
- Add the warm milk and cream mixture and stir well, then strain the custard into a bowl
- Pour the custard over the prepared bread layers and sprinkle with nutmeg and the remaining sugar and leave to stand for 30 minutes
- Preheat the oven to 180C/355F/Gas 4
- Place the dish into the oven and bake for 30-40 minutes, or until the custard has set and the top is golden-brown