Colder months call for hot, straight-from-the-oven puddings and this recipe from Sunrise Care is not only delicious, but quick and easy to prepare too!
This recipe serves four but if you have a larger family you might need to multiply it. We tripled ours!
Bread and Butter Pudding
6 slices of white bread
30g salted butter
60ml semi-skimmed milk
20ml double cream
20g caster sugar
¼ lemon (zested)
Pinch of ground nutmeg
150ml vanilla custard
20g brown sugar
Preheat oven to 180C/fan 160C/gas mark 4 and butter the baking dish.
Butter the bread, cut the crusts off and arrange a layer at the bottom of the prepared baking dish. Top with half of the currants.
Repeat Step 2 until the slices of bread and currants have been used.
In a separate bowl cream together the eggs with the sugar until pale yellow, then add the milk, double cream and lemon zest.
Pour the mix over the bread making, ensuring all of the bread is covered.
Sprinkle with nutmeg and brown sugar.
Bake for 30-40 minutes until golden brown.
Serve with vanilla custard.