Bread And Butter Pudding
|Thin bread slices||2 Ounce, buttered (50 Gram)|
|Marmalade||30 Milliliter (2 Level Tablespoon)|
|Sultanas||2 Ounce (50 Gram)|
|Caster sugar||1 Ounce (25 Gram)|
|Milk||1⁄2 Pint (300 Milliliter)|
|Mixed spice||1⁄2 Teaspoon (Leveled)|
|Demerara sugar||30 Milliliter (2 Level Tablespoon)|
|Butter shavings||2 Tablespoon|
Spread the buttered bread with the marmalade and cut it into fingers or quarters.
Arrange the bread in layers in a greased 600-ml (1-pint) ovenproof dish with the sultanas sprinkled between the layers.
Whisk together the eggs and sugar until light and creamy.
Heat the milk almost to boiling point and pour it into the egg mixture; mix well, then pour the custard on to the bread and butter.
Leave to soak for about 10 minutes.
Pour 300 ml (1/2 pint) water in the pressure cooker and put in the trivet.
Sprinkle the spice over the pudding, cover with foil and place the dish on the trivet.
Put on the lid and bring to high (15 lb) pressure.
Cook for 6 minutes.
Reduce pressure slowly.
Sprinkle the top with the demerara sugar and dot with butter, then put under a hot grill to brown.