Bread and Butter Pudding
This traditional English recipe is fragrant, soft, moist, wobbly beneath, and toasted and crunchy on top.
I would go the whole hog and serve it with some chilled, untreated Jersey cream.
This recipe is from The Delia Collection: Puddings. Serves 4-6
First of all, cut each slice of buttered bread in half, then into quarters, leaving the crusts on.
Now arrange one layer of buttered bread over the base of the dish, sprinkle over the candied peel and half the currants, then cover with another layer of the bread and the remainder of the currants.
Next, in a measuring jug, measure out the milk and add the double cream. Stir in the caster sugar and lemon zest, then whisk the eggs, first on their own in a small bowl and then into the milk mixture. Now, pour the whole lot over the bread, grate some nutmeg over the surface then bake on the centre shelf of the oven for 30-40 minutes, or until the top is golden brown and crusty. Remove it and leave for 5 minutes before serving
Pre-heat the oven to gas mark 4, 350°F (180°C).
Using a fan-assisted oven? Click here
You will also need a rectangular baking dish, 7 x 9 inches (18 x 23 cm), well buttered