Bread and Butter Pudding

The first pudding I ever learnt to cook, and still my favourite by a long shot!

To serve 4 to 6 (or just me!)

-          85g softened butter
-          6 slices of thick bread (either white or whole-wheat – from personal experience, don’t use the ones with seeds in!)
-          55g mixed fruit (sultanas, currants and raisins)
-          25g candied peel
-          3 large eggs
-          300ml milk
-          150ml double cream
-          55g caster sugar
-          Whole nutmeg (for grating)
-          1 tbsp Demerara sugar
-          Cream (to serve)

1.       Pre-heat the oven to 180 C/ 350 F/ Gas Mark 4

2.       Use some of the butter to grease a baking tray and the slices of bread. Cut the bread into slices and arrange with an overlap

3.       Mix the eggs, milk, cream and sugar well, adding in the fruit at the end, and pour over the bread. Allow to stand for 15 minutes. Grate the nutmeg over the top, and sprinkle the Demerara Sugar to taste.

4.       Cover most of the fruit with the bread to make sure it doesn’t burn. Bake at the top of the oven for 30 to 40 minutes, until just set and golden brown

5.       Remove from the oven, serve warm with a little pouring cream