Bread & Butter Pudding

A traditional pudding with fruit and spices

Serves 6

200g white bread, sliced
50g butter, softened
25g sultanas
25g mixed candied peel
75g caster sugar
600ml milk
4 egg yolks
1/2 tsp vanilla extract
1/4 tsp ground nutmeg

Preheat the oven 200C/400F/Gas Mark 6

Grease a 1.2 litre shallow ovenproof dish.

Butter the bread and cut into quarters. Layer bread, overlapping, in the dish, sprinkle over the sultanas and the candid peel.

Make the custard ~ put the milk and vanilla extact in a saucepan and bring to an almost boil. Whisk together the egg yolks and the sugar in a bowl, then pour in the warm milk. Strain the custard through a sieve and pour the custard over the bread slices. Sprinkle over the ground nutmeg and leave to stand for 30 minutes. 
 

Place the ovenproof dish into a roasting tin half-filled with hot water. Pop into the oven and bake for 40-45 minutes until the pudding has just set and the edges of the bread are golden and crisp. Leave to cool for 5-minutes before serving. Serve with a drizzle of cream.