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| Bread and Butter Pudding |
Memories of Childhood
Ingredients
25g slightly salted butter, softened, plus extra for greasing
8 slices Stale white or brown bread crusts left on
75g sultanas
4 eggs
500ml Whole milk
50g Moscavado sugar
Freshly grated nutmeg
Cinnamon
Ground fresh Cardamon
Raspberry jam
Method
Preheat the oven to 180°C, gas mark 4. Lightly grease a 1.5-litre ovenproof dish.
Butter the bread.
Cut each slice into quarters,
Then layer the pieces in the prepared dish, scattering the sultanas between the layers.
Lightly beat the eggs in a jug with the milk, sugar
Pour over the bread and grate nutmeg over the top. Bake for 35-40 minutes until the top is golden and the custard set.
Glaze with raspberry jam
Tip try not to have sultanas on top or they will catch
Serve with cream
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