Bread and Butter Pudding

INGREDIENTS

200ml milk
1/2 tsp vanilla essence
Zest of 1/2 a lemon
75g salted butter
Chunks of slightly stale bread 
3 eggs

2 tbsp of caster sugar

100ml of cream

50g sultanas, or other dried fruit

1 tbsp brown sugar

Nutmeg for grating

METHOD

Heat the milk into a small pan and add the vanilla. Bring to a simmer, then immediately turn off the heat, add the lemon zest and allow to cool a little.

Butter the bread and arrange half the slices, overlapping in an ovenproof dish. 

Whisk together the eggs and the caster sugar until well mixed, then whisk in the milk and the cream. Pour half over the bread, add most of the fruit, and leave to soak for a few minutes.

Pre-heat the oven to 180C. Arrange the rest of the bread in a second layer in the dish and pour over the rest of the egg mixture. Sprinkle with the rest of the fruit and brown sugar and grate some nutmeg over the top. 

Cook for 35 – 45 minutes until golden brown. Serves 4 or 5.