Bread and butter pudding
This pudding is best to make when you have some old sale bread and only a little time. It is really fast to make and you do not need a lot of skill to make it .
25g/1oz butter, plus extra for greasing
8 slices bread
2 pinches cinnamon powder
2 pinches of nutmeg
350ml/12fl oz whole milk
50ml/2fl oz double cream
2 free-range eggs
25g/1oz granulated sugar
Cut the crusts of the bread and cut two slices in to triangles. Take tow of the slice of bread and lay them on the bottom of the dish, scatter some of the sultanas over the bread . Then lay another layer of bred and then scatter the fruit and again until you have just the triangles left. Arrange the bread triangles in an attractive pattern on the top.
Now take your butter, milk, cream, nutmeg and cinnamon and slowly heat that in a sauce pan till the butter has melted. While it heat up the cinnamon and nut meg will infuse the milk mix with there flavours.
While that is happening, get your eggs, sugar, and stat to beat tem together in a bowl. Once the milk and cream have gat hot, not boiling add that to the egg mix. Do this a little at a time to start with and then add it all together and stir this till the sugar has dissolved. Now what you should have is a lovely egg custard that you just pour all over the bead. Push the bead down in to the custard and make sure that every last bit gets some of the egg custard soaked in to it.
Let it stand for a while, about 15 to 20 minuets. Then pop it in to a preheated oven 180°c/355°f for about 20 minutes. Then take it out and sprinkle some sugar on the top and then place back in the oven for another 10 to 20 minuets till is nice and brown on top and the custard has set then sprinkle another lot of sugar on the top and it is ready to serve.
This is as nice cold as it is hot , but I am the only person I know who thinks that.