Bread and Butter Pudding

Dessert · British classic.

Ingredients

• 25g/1oz Butter
• 8 thin slices Bread
• 50g/2oz Sultanas
• 2 tsp Cinnamon
• 350ml/12fl Milk
• 50ml/2fl oz Double cream
• 2 free-range Eggs
• 25g/1oz Sugar
• grated, to taste Nutmeg

Method

1. Continue cooking — Grease a 1 litre/2 pint pie dish with butter.
2. Continue cooking — Cut the crusts off the bread. Spread each slice with on one side with butter, then cut into triangles.
3. Add ingredients — Arrange a layer of bread, buttered-side up, in the bottom of the dish, then add a layer of sultanas.
4. Continue cooking — 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.
5. Continue cooking — Finish with a layer of bread, then set aside.
6. Heat the pan — Gently warm the milk and cream in a pan over a low heat to scalding point.
7. Bring to a boil — Don't let it boil. Crack the eggs into a bowl, add three quarters of the sugar and lightly whisk until pale.
8. Mix together — Add the warm milk and cream mixture and stir well, then strain the custard into a bowl.
9. Continue cooking — Pour the custard over the prepared bread layers and sprinkle with nutmeg and the remaining sugar and leave to stand for 30 minutes.
10. Preheat the oven — 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.

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