Bread And Butter Pudding
|White bread slices||12 , with the crusts removed|
|Mixed dried fruit||6 Ounce|
|Grated lemon rind||2|
|Demerara sugar||4 Ounce|
Butter very thoroughly a shallow 3 pint (1.7-1) oven proof dish.
Melt the butter in a saucepan and dip the bread into it, coating one side with butter; this is a much quicker way than spreading each slice with butter.
Cut each slice in three and arrange half the bread, butter side down, in the dish.
Cover with half of the fruit, lemon rind and sugar and top with the remaining bread, butter side uppermost.
Sprinkle with the rest of the fruit, lemon rind and sugar.
Blend the milk and eggs together and strain over the pudding.
Leave it to stand for at least an hour-but it is better if left for about 2 to 3 hours.
Heat the oven to 350°F, 180°C, gas no. 4 and bake for 40 minutes until puffy and a pale golden brown and set firm.