Bread and Butter Pudding

Method

1. 1

   Heat the oven

   Set the oven to 180°C conventional or 160°C fan and place a rack in the centre; allow about 15 minutes for it to reach temperature.

2. 2

   Prepare the dish

   Use a little of the 60 g butter to grease a 1.5 litre baking dish, coating the base and sides.

3. 3

   Arrange the bread

   Butter the bread, cut each slice into triangles and layer them in the dish with the sultanas scattered between the pieces.

4. 4

   Mix the custard

   Whisk the eggs, milk, cream, sugar and vanilla for about 1 minute, just until evenly combined.

5. 5

   Soak the bread

   Pour the custard over the bread, gently press down the top pieces, then leave for 10 minutes until the bread begins to absorb the liquid.

6. 6

   Add the spices

   Sprinkle the cinnamon and nutmeg over the pudding, leaving some bread exposed above the custard.

7. 7

   Bake the pudding

   Bake at 180°C conventional or 160°C fan for 35 to 40 minutes, until the top is golden and the centre is just set with a slight wobble.

8. 8

   Rest before serving

   Leave the pudding to rest for 10 minutes after baking, until the custard settles, then serve warm.

Tips

• Scatter the sultanas between the layers so they are not all exposed on top.
• Whisk just until combined for a smooth custard.

Swaps

• Use raisins in place of sultanas.
• Use brioche instead of white bread for a richer pudding.
• Use mixed spice instead of cinnamon.

Storing

Cool, cover and refrigerate leftovers for up to 3 days. Reheat in a 160°C oven until piping hot.