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Bread and Butter Pudding (v)

One of the all time favourite British desserts, and an absolute must on a cold winter’s day. Not only does it taste fabulous, but also looks wonderful served straight from the oven in crisp white porcelain. Just add cream or ice cream or custard to taste, and the dish will be empty in no time!

Serves
2

Prep Time
30 mins

Cooking Time
30-40 mins

Ingredients

tick what you've got in your fridge
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Method

Cut the crusts off all the slices of bread

Lightly butter one side of each slice

Cut each slice into quarters

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Lightly butter the inside of each ramekin

Place your first layer of bread butter side down, with a couple of pieces at the base, and a couple more around the side

Top with a few sultanas and sprinkle of cinnamon

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Repeat a further three times, layering the two slices in the middle the opposite direction to the time previous – always butter side down (you shouldn’t need to add any more slices around the sides, and don’t top with cinnamon at the end)

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Pour the milk and cream in a frying pan and stir together gently and allow to simmer for a few minutes

Whisk together the eggs and sugar in a bowl

Pour in the milk and cream mixture and whisk together

Pour the mixture slowly over the ramekins, pausing to allow for the bread to soak up as much as possible

Top with nutmeg and sugar

Allow to rest for 30 minutes

Place in the oven for 20-30mins at 355F

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