Bread & Butter Pudding

prep 15 mins, plus standing cook 30–40 mins
  • 4 thin slices of day-old white bread
  • 50 g (2 oz) unsalted butter, plus extra for greasing
  • 50 g (2 oz) sultanas
  • 25 g (1 oz) mixed peel (optional)
  • grated rind of 1 lemon
  • 300 ml (½ pint) single cream and 300 ml (½ pint) milk or 600 ml (1 pint) milk
  • 2 eggs, plus 2 egg yolks
  • 25 g (1 oz) granulated sugar
  • ½ teaspoon freshly grated nutmeg
  • 1–2 tablespoons jelly marmalade, heated

Spread the bread slices with the butter and cut each into 4 triangles. Place a layer of bread in the base of a greased 1 litre (1¾ pint) pie dish. Sprinkle the sultanas, mixed peel, if using, and lemon rind over the top and cover with the remaining bread triangles.

Beat the cream, if using, with the milk, eggs, egg yolks and sugar in a bowl. Pour the mixture over the bread. Cover and leave to stand for 30 minutes.

Sprinkle the nutmeg over the surface and bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 30–40 minutes.

Remove from the oven and brush the hot marmalade over the top. Serve hot, with cream or stewed fruit, if liked.

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