Bread and butter pudding
- 50g butter
- 4 (or 5) slices Asda Medium White Sliced Bread (a few days old, if possible)
- 75g sultanas (or raisins)
- 250ml whole milk
- 75g caster sugar
- 3 large free-range eggs
- Half tsp vanilla extract
- 150ml single cream
Pre-heat the oven to 160C/140C Fan/Gas 3. Grease an ovenproof dish with some of the butter and spread the rest on the slices of bread. Cut into triangles.
Layer the bread in the dish, overlapping the pieces of bread and sprinkling the sultanas or raisins between the layers.
Warm the milk until it is as hot as a cup of tea but not boiling. Stir in the sugar until it dissolves. Put the eggs in a bowl with the vanilla and whisk until well mixed. Whisk the cream and hot milk. Pour this mixture over the bread and gently press the bread into the liquid so it is absorbed. Set aside for 20 minutes.
Put the kettle on to boil. Put the dish in a roasting tin and carefully pour enough water around the edge (taking care not to get any in the pudding), to come halfway up the dish. Cook in the oven for 45 minutes or until the top is golden and the custard is just set.