For a printable version of this recipe, click here.
This was originally devised as a way to use up stale bread. This traditional family favorite is best made with fresh bread. To ensure a light and crusty pudding, let the puddings mixture stand for an hour before baking.
Ingredients
4 slices of white bread
1 tablespoon butter
3/4 cup currants
2 large eggs
Half lemon, optional
1 cup milk
2 tablespoons honey
2 tablespoons Brandy or rum, optional
1/2 teaspoon ground nutmeg
Method
Preheat oven to 350 degrees.
Butter bread and cut each slice into four triangles.
Grease dish and arrange bread in layers, sprinkling each with currants.
Make sure final layer of bread is buttered side up.
Beat eggs and milk. Pour over bread.
Pour Brandy or Rum, if used, and grated rind of half lemon over bread.
Spoon honey over bread.
Let's stand for one hour period sprinkle nutmeg over top and bake for 40 to 30 minutes until risen and golden brown. Serve immediately.
Recipe by member Pat Lutwyche,
taken from the "Goodies from Great Britain and Other Places" Cookbook
by DBE Pennsylvania's Athelstan Chapter