Bread and Butter Pudding
A traditional British bread and butter pudding made with buttered bread, sultanas, and spices, baked in a milk-cream custard until set and golden.
Pasos
- 1
Grease a 1 litre/2 pint pie dish with butter.
- 2
Cut the crusts off the bread. Spread butter on one side of each slice, then cut into triangles.
- 3
Arrange a layer of bread, buttered-side up, in the bottom of the dish, then add a layer of sultanas. Sprinkle with a little cinnamon, then repeat the layers of bread and sultanas, finishing with a layer of bread.
- 4
Gently warm the milk and cream in a pan over low heat until just scalding (do not let it boil).
- 5
Crack the eggs into a bowl, add three quarters of the sugar, and whisk until pale.
- 6
Add the warm milk and cream mixture and stir well, then strain the custard into a bowl.
- 7
Pour the custard over the prepared bread layers and sprinkle with nutmeg and the remaining sugar. Leave to stand for 30 minutes.
- 8
Preheat the oven to 180C/355F/Gas 4.
- 9
Place the dish into the oven and bake for 30-40 minutes, or until the custard has set and the top is golden-brown.
