Bread and Butter Pudding

1. 1

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

2. 2

   Cut the crusts off the bread. Spread each slice with on one side with butter, then cut into triangles.

3. 3

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

4. 4

   Gently warm the milk and cream in a pan over a low heat to scalding point. Don't let it boil.

5. 5

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

6. 6

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

7. 7

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

   30 minutes
8. 8

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

9. 9

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

   30–40 minutes

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