Bread and Butter Pudding Recipe

Ingredients :

1.5 oz butter

4 slices of white bread, crusts removed

4 tbsp apricot jam

1 oz chopped mixed peel

1 oz sultanas

3/4 pint milk

2 tbsp sugar

2 eggs, beaten

Method :

Grease a 2 pint ovenproof serving dish with 1/3 of the butter. Butter the bread and spread with the apricot jam. Cut the slices into small triangles. Layer the bread in the dish, sprinkling the mixed peel and sultanas between the layers. Place the milk and sugar in a saucepan and heat to just below boiling point. Remove from the heat and whisk in the eggs. Strain the mixture over the bread and leave to soak for 30 minutes. Place the dish in a roasting tin and fill with water to halfway up the sides; bake in a preheated oven, 350F, gas mark 4, for 45 minutes. Increase the heat to 375F, gas mark 5, and cook for a further 10-15 minutes until crisp and golden on top and just set. Serve at once.

Serves 4

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