Bread and butter pudding
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Ingredients
12 slices good-quality white bread, crusts removed
50g butter, preferably unsalted
½ tsp freshly grated nutmeg, cinnamon or mixed spice
200g sultanas
450ml cream
225ml milk
4 eggs, lightly beaten
1Â tsp pure vanilla extract
175g sugar plus 1Â tbsp for sprinkling
pinch of salt
Equipment:
1 x 20.5cm (8 inch) square pottery or china dish
Method
Butter the bread and arrange four slices, buttered side down, in one layer in the buttered dish. Sprinkle the bread with half the spice and half the sultanas, and then arrange another layer of bread, buttered side down, over the raisins, and sprinkle the remaining nutmeg and sultanas on top.
Cover the sultanas with the remaining bread, again, buttered side down. In a bowl whisk together the cream, milk, eggs, vanilla extract, sugar and the pinch of salt.
Pour the mixture through a fine sieve over the bread. Sprinkle the tablespoonful of sugar over the top and let the mixture stand, loosely covered, at room temperature for at least 1 hour or chill overnight.
Preheat the oven to 180°C.
Place the pudding in a bain-marie and pour in enough water to come half way up the sides of the baking dish. Bake the pudding in the middle of the oven for about one hour, or until the top is crisp and golden. Serve the pudding warm with some softly whipped cream.
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