Bread and butter pudding

Step 1

Grease an ovenproof dish, about 23x28cm/9x11in in size, with butter. Spread each slice with on one side with butter, then cut into triangles.

Step 2

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, sprinkling with cinnamon, until you have used up all of the bread. Finish with a layer of bread, then set aside.

Step 3

Gently warm the milk and cream in a saucepan over a low heat to scalding point. Do not let it boil. Crack the eggs into a bowl, add three-quarters of the sugar and lightly whisk until pale. Add the warm milk and cream mixture and stir well, then strain the custard into a bowl. Pour the custard over the prepared bread layers, sprinkle with nutmeg and the remaining sugar and leave to stand for 30 minutes.

Step 4

Preheat the oven to 180C/160C Fan/Gas Place the dish into the oven and bake for 30–40 minutes, or until the custard has set and the top is golden brown. Serve with extra custard, if desired.