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A rich version of a traditional bread and butter pudding.
Ingredients
2 oz butter, softened
6 thin slices white bread (crusts removed)
2 oz sultanas
2 oz caster sugar
3 eggs, beaten
¾ pint milk
¼ pint single cream
Grated rind of half lemon
Freshly ground nutmeg
Method
Set oven to 350 Fahrenheit or mark four.
Use a little of the butter to grease a shallow oven proof dish and use the rest to butter the bread generously.
Cut the bread into strips and arrange in the dish in layers, buttered side up, sprinkled with sultanas and sugar finishing with a layer of butter bread.
Beat the eggs in a bowl.
Heat the milk and cream in a pan to just below boiling point and stir into the eggs; add the lemon rind.
Pour over the bread, sprinkle with nutmeg, and leave to stand for 20 minutes for the bread to get well soaked.
Bake for 30 to 40 minutes until the custard is set and the top is crisp and golden.
Courtesy of the “Favourite Dorset Recipes” compiled by Amanda Persey and published by J. Salmon Ltd.