The best bread and butter puddings have a golden crusty top, rich creamy egg custard, plumped-up fruit and not too much bread.
To serve 4 you will need 4–6slices well-buttered crustless bread, cut into triangles, about 50g (2oz) sultanas or raisins and 2tablespoons candied peel.
To make the custard whisk together 2eggs plus an extra egg yolk with 40g (1½oz) caster sugar, then whisk in 300ml (½pint) milk and 150ml (¼pint) double cream and set on one side.
Arrange the bread buttered sides up in layers in a 1.2litre (2pint) buttered ovenproof dish, sprinkling sultanas or raisins and candied peel between the layers. End with a layer of bread. Alternatively, dot with marmalade instead of fruit.
Strain the custard mixture on top of the bread and leave to soak for 30–60 minutes. Bake, uncovered, in a bain-marie (right) in the centre of a preheated oven, 150°C, 300°F, Gas Mark 2 for 1–1¼ hours until the pudding is golden and slightly risen.