OLD FASHIONED BREAD AND BUTTER PUDDING

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This is a rich and very indulgent recipe.

To reduce the calories, you can replace : the cream with milk and reduce the egg . yolks to 4.

Serves 6 :

Preparation: 25 mins :

Cooking: 40—45 mins

300ml (1/2 pint) Double Cream
450ml 3/4. pint) Half Fat Milk :
1 x 5ml sp (I tsp) Vanilla Essence
6 Large Egg Yolks :
75g (3oz) Golden Caster Sugar ;
6 Slices White Bread, weighing about 200g (7oz)
50g (2oz) Unsalted Butter (plus extra for greasing), softened :
25g (1oz) Sultanas :
25g (1oz) Currants :
Generous Pinch of Ground Nutmeg

1_ Place the cream, milk and vanilla essence in a saucepan and bring almost

• to the boil. In a bowl, whisk together the : egg yolks and sugar until pale, then

gradually pour in all the warm cream ; mixture, whisking as you pour. :

2 Remove the crusts from the bread, : spread each slice generously with butter, : then cut in half diagonally. Grease an ovenproof dish and place some of the bread slices in the bottom, sprinkle with : some of the sultanas and currants, then continue layering up the bread and fruit.

3 Pre-heat the oven to 200°C/400°F/ Gas Mark 6. Pour the warm custard through a fine sieve onto the bread and sprinkle with the ground nutmeg. Place : the dish in a Bain Marie (a roasting tin : half filled with hot water) and bake for about 45 minutes until the pudding is lightly set. Serve warm.

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