Honeyed Bread & Butter Pudding

prep 15 mins, plus standing cook 40 mins
  • 50 g (2 oz) unsalted butter, softened, plus extra for greasing
  • 4 thin slices good-quality white bread
  • 100 g (3½ oz) raisins
  • 2 eggs
  • 1 egg yolk
  • finely grated rind of 1 lemon
  • 275 ml (9 fl oz) full-cream or semi-skimmed milk
  • 25 g (1 oz) caster sugar
  • 3 tablespoons clear honey, plus extra to serve (optional)
  • freshly grated nutmeg

Butter the slices of bread generously with the softened butter and cut into triangles. Grease a shallow pie dish and arrange the bread slices in the dish, sprinkling the layers with the raisins.

Beat together the eggs and egg yolk in a jug. Whisk in the lemon rind, milk, sugar and honey. Pour the custard over the bread and leave to stand for 1 hour.

Sprinkle the top of the pudding with plenty of freshly grated nutmeg. Place the pie on the lower rack of the halogen oven.

Set the temperature to 150°C (302°F) and cook the pudding for 35–40 minutes until the top is golden and the custard lightly set. If needed, cover the pudding with foil if the top starts to brown too much. Drizzle with extra honey, if liked, and serve warm with pouring cream.

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