Bread & Butter Pudding
Ingredients
Serves 6
- 4 slices of Cranks wholemeal bread
- 25g (1oz) Butter or margarine
- 15ml (1 tbsp) Raw brown sugar
- 50g (2 oz) Mixed sultanas, raisins & currants
- 426ml (3/4 pt) Fresh milk
- 2 Free range eggs
- 1.25ml (1/4 tsp) Ground cinnamon
- 1.25ml (1/4 tsp) Nutmeg
How To Make
- Cut the 4 slices of wholemeal bread, preferably stale bread.
- Spread the bread with butter or margarine, cut each piece into quarters.
- Arrange half of the bread, buttered side up, on the base of a 900ml (1 ½ pt) ovenproof dish.
- Sprinkle with half the sugar and dried fruit.
- Repeat the layer once more.
- Whisk together the milk, eggs and spices.
- Pour the custard over the bread.
- Bake in the oven at 180°C/350°F/gas mark 4 for about 45 minutes until just set.
- Serve hot.