Bread and Butter Pudding

One of the most English of English puddings, this. If you have it as part of your meal, be aware that its very filling!

Ingredients

3 thin slices of bread from a large (white or brown) loaf or 6 thin slices from a small loaf. You know what I mean large and small as in the height of the slices.
50g sultanas
Some margarine (to spread the bread with)
250mls milk
25g demerara sugar
15g normal sugar
1 egg
grated nutmeg

Instructions

• Preheat oven to gas mark 4 or 180 degrees C


• Lightly grease an ovenproof dish of about 1 and a half pint capacity


• Butter the bread right to the edges and leave the crusts on.


• Cut each slice into four triangles.


• Arrange a layer of bread in the bottom of the dish (don't use all your bread)


• Sprinkle with half of the sultanas.


• Repeat with a second layer of bread and sultanas.


• Arrange the remaining bread on the top, butter side uppermost. This means you have 3 layers of bread and fruit.


• Measure the milk into a measuring jug and add the egg and sugar. Beat well.


• Carefully pour the liquid over the bread.


• Grate the nutmeg lightly over the surgace and allow the pudding to stand for 30 minutes. This is so the bread soaks up the milk mixture.


• Sprinkle the demerara sugar over the surface.


• Bake until firm and golden brown - about 30-40 minutes.

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