Bread and butter pudding
This British favourite is made by layering slices of buttered bread scattered with raisins in an oven dish. Egg custard is then poured over, sometimes seasoned with nutmeg and vanilla. It's best served with custard or cream. It's an easy and delicious homemade dessert.
Grease a 1 litre/2 pint pie dish with butter.
Cut the crusts off the bread. Spread each slice on one side with butter, then cut into triangles.
Arrange a layer of bread, buttered-side up, in the bottom of the dish, then add a layer of sultanas. Sprinkle with a little cinnamon, then repeat the layers of bread and sultanas, sprinkling with cinnamon, until you have used up all of the bread. Finish with a layer of bread, then set aside.
Gently warm the milk and cream in a pan over a low heat to scalding point. Don't let it boil.
Crack the eggs into a bowl, add three quarters of the sugar and lightly whisk until pale.
Add the warm milk and cream mixture and stir well, then strain the custard into a bowl.
Pour the custard over the prepared bread layers and sprinkle with nutmeg and the remaining sugar and leave to stand for 30 minutes.
Preheat the oven to 180C/355F/Gas 4.
Place the dish into the oven and bake for 30-40 minutes, or until the custard has set and the top is golden-brown.
25g/1oz butter, plus extra for greasing
8 thin slices of Vienna bread
2 tsp cinnamon powder
350 ml/12 fl oz whole milk
50 ml/2 fl oz double cream
2 free-range eggs
25g/1 oz granulated sugar
Nutmeg, grated, to taste