Bread and Butter Pudding

Method

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 4–6 slices well-buttered crustless bread, cut into triangles, about 50 g (2 oz) sultanas or raisins and 2 tablespoons candied peel.

To make the custard whisk together 2 eggs plus an extra egg yolk with 40 g ( oz) caster sugar, then whisk in 300 ml (½ pint) milk and 150 ml (¼ pint) double cream and set on one side.

  1. Arrange the bread buttered sides up in layers in a 1.2 litre (2 pint) 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.

  2. 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.

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