Bread and Butter Pudding

Serves: to serve 4

Prep Time: 20 Minutes

Cook Time: 45 Minutes

Ready In: 1 hr 5 mins

2 oz - softened butter

10 slices - white bread

2 oz - raisins or sultanas (or a mixture)

¼ teaspoon - grated nutmeg

1 teaspoon - cinnamon

12 fl oz - milk

3 medium - eggs

1 oz - sugar

Use a little of the butter to grease a 2 pint (1 litre) pie dish. Cut the crusts off the bread and cut the slices diagonally. Spread each of the bread triangles with butter (and marmalade if you are using it)
Cover the base of the pie dish with overlapping triangles of bread, butter side up. Sprinkle half the raisins or sultanas evenly over the bread, then lightly sprinkle with a little nutmeg and cinnamon. Repeat this layer one more time or until the dish is filled, finishing with raisins or sultanas on top.
Gently heat the milk in a pan (do not boil). Meanwhile, in a large bowl beat the eggs with about ¾ of the sugar until they are light and airy and pale in colour. Pour the warmed milk over the eggs and continue beating until it is well mixed.
Pour the egg and milk mixture slowly over the bread then gently press the surface with your hand to push the bread into the liquid. Sprinkle the remaining sugar over the surface then leave to one side for 10-15 minutes to allow the liquid to thoroughly soak into the bread.
Bake in a preheated moderate oven (Mk 4 - 350ºF - 180ºC) for 40 - 45 minutes, until the surface is golden brown, the pudding well risen and the egg is set. Serve hot.