BREAD AND BUTTER PUDDING

BREAD AND BUTTER PUDDING

I often make bread and butter pudding for supper, sometimes sprinkling mixed spice over the bread.
Although traditionally this is made with plain white bread, I always use fruit loaf for it adds more flavour.
I took this photo just before the pudding went into the oven. It came out golden brown with the custard well risen above the sides of the stoneware dish.

Ingredients

8 slices bread (from a small loaf)
2 oz (50 g) butter
½ oz (10 g) candied lemon or orange peel, finely chopped
2 oz (50 g) currants
10 fl oz (275 ml) milk
2½ fl oz (60 ml) double cream
2 oz (50 g) caster sugar
grated zest ½ small lemon
3 eggs
freshly grated nutmeg

Pre-heat the oven to gas mark 4, 350°F (180°C).


Butter the bread and cut each slice of buttered bread in half – leaving the crusts on.
Arrange one layer of buttered bread over the base of the baking dish.
Sprinkle the candied peel and half the currants overthe bread then cover with another layer of the bread slices and the remainder of the currants.

In a glass measuring jug, measure out the milk and add the double cream.
Stir in the caster sugar and lemon zest, then whisk the eggs, first on their own in a small basin and then into the milk mixture.
Pour the whole lot over the bread then sprinkle over some freshly grated nutmeg.

Bake in the oven for 30-40 minutes.
Serve warm.