Bread and Butter Pudding


  • 6 thin slices of bread and butter
  • 2 oz. sultanas or currants or stoned raisins or chopped candied peel
  • 3 eggs
  • oz. sugar
  • pt. milk


Grease a 2-pt. pie-dish. Cut the bread into squares or triangles and put them neatly in the dish. Remove the crust, if preferred. Sprinkle the fruit over. Beat the eggs with the sugar, add the milk and pour over the bread; it should only half-fill the dish. Leave to soak at least 30 min. Bake in a moderate oven (350° F., Gas 4) until the custard is set; about 1 hr.