Bread And Butter Pudding
|Bread slices||3 Large|
|Butter||1 1⁄2 Ounce (40 Grams)|
|Caster sugar/Light brown sugar||1 1⁄2 Ounce (40 Grams)|
|Milk||1 Pint (600 Milliliter)|
|Sultanas||2 Ounce (50 Grams)|
The crusts on the bread may be removed or left on; they give a change of colour to the pudding.
Spread the bread with the butter, then cut into neat squares or triangles.
Arrange neatly in a 1 2 litre/2 pint pie dish.
Beat the eggs and egg yolks with 25 g/1 oz of the sugar.
Warm the milk, add to the eggs, beat well and then stir in the sultanas; this makes sure they are evenly distributed.
Pour over the bread and butter.
Allow to stand, if time permits, for 30 minutes before baking, then sprinkle the remaining sugar over the top.
Preheat the oven to 150Â°C/300Â°F, Gas Mark 2.
Bake for approximately 1 1/4 hours or until just firm.