Bread and Butter Pudding Recipe

Serves 3 or 4

Enough bread to make two layers in your tin - if you are using thin sliced bread then enough for 3 layers

2 eggs

200ml cream

50ml milk

A handful of sultanas

A few drops of vanilla (optional)

Pinch of salt

Brown sugar to top

Mix the egg and cream together and stir in the salt.

Butter a 20cm square ceramic dish (or metal will do) 

Butter the slices of bread generously. Cut each in to quarters.

Create a layer of bread in your dish. Sprinkle sultanas over. Cover with another layer of bread (repeat if you are doing 3 layers).

Pour over the egg/cream (custard) mixture and squish all over the top with a fork to soak the bread.

Pour over the milk and squish a bit more, then sprinkle over the sugar.

Cook at 160C for about 20 mins or until hot through and the custard mix has thickened a bit. Don't overcook as you will curdle the custard.

Put under the grill for a few moments so the sugar goes crispy.

It got scoffed really fast!