Bread and Butter Pudding

A comforting baked custard pudding of buttered bread and dried fruit with a crisp sugary top.

Ingredients

• 8 slices white bread, crusts on
• 50g (2 oz) soft butter
• 75g (3 oz) sultanas or raisins

Grated zest of 1 lemon

• 425ml (15 fl oz) milk
• 150ml (5 fl oz) double cream
• 3 large eggs
• 75g (3 oz) caster sugar
• 1/4 teaspoon grated nutmeg
• 1 tablespoon demerara sugar, to finish

Directions

1. Butter the bread, cut each slice into triangles and arrange a layer in a buttered baking dish, buttered side up.
2. Scatter over half the sultanas and lemon zest, then add the remaining bread and the rest of the fruit.
3. Whisk together the milk, cream, eggs, caster sugar and nutmeg, then pour evenly over the bread.
4. Leave to stand for about 20-30 minutes so the bread soaks up the custard.
5. Pre-heat the oven to 180C (gas mark 4), sprinkle the top with demerara sugar and bake for about 40-45 minutes until puffed, set and golden.
6. Serve warm, on its own or with a little extra cream.

Notes

Based on Delia Smith’s bread and butter pudding; letting it stand before baking gives a soft, custardy centre.