English Bread Pudding

Ingredients

25g/1oz butter, plus extra for greasing

8 thin slices bread

50g/2oz sultanas

2 tsp cinnamon powder

350ml/12fl oz full-fat milk

50ml/2fl oz double cream

2 free-range eggs

25g/1oz granulated sugar

Directions

Grease a 1 litre/2 pint pie dish with butter. Cut the crusts off the bread. Spread each slice with on one side with butter, then cut into triangles.

Arrange a layer of bread, buttered-side up, in the bottom of the dish, then add a layer of sultanas. Sprinkle with a little cinnamon, then repeat the layers of bread and sultanas, sprinkling with cinnamon, until you have used up all of the bread. Finish with a layer of bread, then set aside.

Gently warm the milk and cream in a saucepan over a low heat to scalding point. Do not let it boil. Crack the eggs into a bowl, add three-quarters of the sugar and lightly whisk until pale. Add the warm milk and cream mixture and stir well, then strain the custard into a bowl. Pour the custard over the prepared bread layers, sprinkle with nutmeg and the remaining sugar and leave to stand for 30 minutes. Preheat the oven to 180C/160C Fan/Gas 4. Place the dish into the oven and bake for 30–40 minutes, or until the custard has set and the top is golden brown