Bread and Butter Pudding
3 thin slices of bread from a large (white or brown) loaf or 6 thin slices from a small loaf. You know what I mean large and small as in the height of the slices.
50g sultanas
Some margarine (to spread the bread with)
250mls milk
25g demerara sugar
15g normal sugar
1 egg
grated nutmeg
Preheat oven to gas mark 4 or 180 degrees C. Lightly grease an ovenproof dish of about 1 and a half pint capacity. Butter the bread right to the edges and leave the crusts on. Cut each slice into four triangles. Arrange a layer of bread in the bottom of the dish (don't use all your bread) Sprinkle with half of the sultanas. Repeat with a second layer of bread and sultanas. Arrange the remaining bread on the top, butter side uppermost. This means you have 3 layers of bread and fruit. Measure the milk into a measuring jug and add the egg and sugar. Beat well. Carefully pour the liquid over the bread. Grate the nutmeg lightly over the surgace and allow the pudding to stand for 30 minutes. This is so the bread soaks up the milk mixture. Sprinkle the demerara sugar over the surface. Bake until firm and golden brown - about 30-40 minutes.