Bread and Butter Pudding

Ingredients

• 2 tbspbutter, for spreading on bread; plus extra for greasing dish
• 8 slicebread, thin slices; crusts removed
• 1/3 cupgolden raisins
• 2 tspcinnamon, sprinkled between layers
• 1 1/2 cupsmilk
• 3 1/2 tbspheavy cream
• 2eggs, free-range
• 2 tbspsugar, ¾ whisked into custard; ¼ sprinkled on top
• nutmeg, freshly grated; to taste; sprinkled over top

Method

1. 1

   Grease a 1-liter (2-pint) pie dish with butter.

2. 2

   Cut the crusts off the bread. Butter one side of each slice, then cut into triangles.

3. 3

   Arrange a layer of bread butter-side up in the dish. Scatter over some golden raisins and a little cinnamon. Repeat the layers until all the bread is used, finishing with a layer of bread.

4. 4

   Gently warm the milk and cream in a pan over low heat to scalding point, without boiling.

5. 5

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

6. 6

   Stir the warm milk and cream into the egg mixture, then strain through a strainer into a bowl.

7. 7

   Pour the custard over the bread layers. Sprinkle with the grated nutmeg and remaining sugar. Leave to stand for 30 minutes so the bread absorbs the custard.

8. 8

   Preheat the oven to 355°F / Gas 4.

9. 9

   Bake for 30–40 minutes until the custard has set and the top is golden-brown.