Bread and Butter Pudding

Here’s an old-fashioned English family favourite that goes easy on the wallet. Day-old bread works best in this recipe.

Bread and Butter Pudding

Preparation Time: Less than 30 mins

Cooking Time: 30 mins to 1 hour

Serves: 4

Ingredients

25g/1oz butter, plus extra for greasing

8 thin slices bread

50g/2oz sultanas

2 tsp cinnamon powder

350ml/12fl oz whole milk

50ml/2fl oz double cream

2 free-range eggs

25g/1oz granulated sugar

Nutmeg grated, to taste

Preparation method

1.       Grease a 1 litre/2 pint pie dish with butter.

2.       Cut the crusts off the bread. Spread each slice with on one side with butter, then cut into triangles.

3.       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, 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, and then set aside.

4.       Gently warm the milk and cream in a pan over a low heat to scalding point. Don't let it boil.

5.       Crack the eggs into a bowl, add three quarters of the sugar and lightly whisk until pale.

6.       Add the warm milk and cream mixture and stir well, then strain the custard into a bowl.

7.       Pour the custard over the prepared bread layers and sprinkle with nutmeg and the remaining sugar and leave to stand for 30 minutes.

8.       Preheat the oven to 180C/355F/Gas 4.

9.       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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