A perennial British favourite, Bread and Butter Pudding is easy and economical to make and delicious to eat. Its custard-
like consistency is attractive to children.
1 teaspoon butter, softened
6 thin slices of white bread, crusts removed and liberally buttered 3 oz. seedless raisins
½ teaspoon grated nutmeg
2 tablespoons sugar
2 eggs 15 fl. oz. milk
1 tablespoon sugar
½ teaspoon vanilla essence
Grease the bottom and sides of a medium-sized, shallow baking dish with the butter.
Cut the slices of bread into quarters. Place a layer of bread (buttered side up) on the bottom of the dish and sprinkle
with half the raisins, nutmeg and 1 table-spoon sugar.
Add a second layer of bread and sprinkle on the rest of the raisins, nutmeg and sugar. Top with a final layer of bread, buttered side up.
To make the custard, beat the eggs in a large mixing bowl with a wire whisk.
Heat the milk, sugar and vanilla essence. Add the heated milk mixture to the eggs, beating continuously to combine the ingredients well. Strain the mixture over the bread and let stand for at least 30 minutes, or until the bread has absorbed
most of the liquid.
Preheat the oven to fairly hot 375°F (Gas Mark 5,190°C).
Place the pudding in the centre of the oven and bake for 35 to 45 minutes, or until the top is crisp and golden.