Bread and Butter Pudding

• butter1 oz
• bread8 thin slices
• sultanas2 oz
• cinnamon2 tsp
• milk1½ cups/12fl
• double cream2 fl oz
• eggs2 free-range
• sugar1 oz
• nutmeggrated, to taste

Instructions

1. 1

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

2. 2

   Cut the crusts off the bread.

3. 3

   Spread each slice with on one side with butter, then cut into triangles.

4. 4

   Arrange a layer of bread, buttered-side up, in the bottom of the dish, then add a layer of sultanas.

5. 5

   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.

6. 6

   Finish with a layer of bread, then set aside.

7. 7

   Gently warm the milk and cream in a pan over a low heat to scalding point.

8. 8

   Don't let it boil.

9. 9

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

10. 10

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

11. 11

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

12. 12

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

13. 13

    Place the dish into the oven and bake for 30-40 minutes, or until the custard has set and the top is golden-brown.