A classic British bread and butter pudding — buttered bread and sultanas baked in a cinnamon-nutmeg custard until just set and golden on top.
- 25g/1oz Butter
- 8 thin slices Bread
- 50g/2oz Sultanas
- 2 tsp Cinnamon
- 350ml/12fl Milk
- 50ml/2fl oz Double Cream
- 2 free-range Eggs
- 25g/1oz Sugar
- grated, to taste Nutmeg
Tags:
Pudding BrunchVideo
Preparation
- Grease a 1-litre pie dish with butter.
- Cut the crusts off the bread, butter each slice on one side, and cut into triangles.
- Arrange a layer of bread, buttered-side up, in the dish, add a layer of sultanas, and sprinkle with a little cinnamon. Repeat the layers, sprinkling with cinnamon, until all the bread is used, finishing with a layer of bread, then set aside.
- Gently warm the milk and cream in a pan over low heat to scalding point, without letting it boil.
- Whisk the eggs with three-quarters of the sugar until pale, then stir in the warm milk and cream and strain the custard into a bowl.
- Pour the custard over the bread, sprinkle with nutmeg and the remaining sugar, and leave to stand for 30 minutes.
- Preheat the oven to 180C/355F/Gas 4.
- Bake for 30–40 minutes, until the custard has set and the top is golden-brown.
