First cut the slices of bread and butter in two, and arrange half of these (buttered side down) around the base of a 11/2 pint (850ml) baking dish. Sprinkle in half the currants, then peel and slice the apples fairly thinly and pile them in on top of the bread, sprinkling in the mixed spice and about two-thirds of the sugar.
Now top with the rest of the pieces of bread (buttered side uppermost this time) and sprinkle in the rest of the currants and lots of freshly grated nutmeg and the rest of the sugar. Next whisk the eggs and beat them into the milk; pour this over everything, add a few flecks of butter, place the dish on the highest shelf of the oven and bake the pudding for about 30-40 minutes. The top will be golden and crusty and the underneath light and puffy; and, in my opinion, it doesn’t need any cream.
Preheat the oven to gas mark 4, 350°F (180°C).