Summer is now drawing to a close and suddenly with cooler around the corner I’m thinking of making warm puddings. I haven’t made bread and butter pudding for ages, but with some spare bread and a glut of eggs, it made the perfect end to a meal. White bread makes a lighter pudding, but brown has extra flavour. For a more indulgent dessert, use croissants, brioche or panettone
3 slices of bread
3 small eggs
290ml/ 1/2 pint milk
1 dessert spoon caster sugar
1 handful raisins
1 handful currants
butter and marmalade to spread on the bread
large pinch of mixed spice.
- Spread the butter and marmalade onto the slices of bread. Try to get right to the edges.
- Cut the slices into quarters and layer in an ovenproof dish.
- Mix the eggs, milk and sugar together and pour over the bread.
- Scatter over the currants and sultanas, sprinkle over the mixed spice.
- Set aside for 20-30 min to allow the bread to soak up some of the egg mixture.
- Pre-heat the oven to 180C/350F/gas5.
- Place in a bain-marie, put into the oven and cook for 45min.*
- * A bain-marie is a roasting tin half filled with hot water, used to cook custards etc. The food is protected from the fierce heat of the oven and cooks in a gentle steamy atmosphere.