Origin of dish:
Type of cooking:
Preparation time: 30 minutes
Cooking time: 40 minutes
Ingredients (serves 4):
Butter for greasing
Method: *Allow fininshed pudding to stand for 30 minutes before baking*
4 thin slices of bread (100g/4oz)
50g/2oz sultanas or currants
A pinch of ground nutmeg or cinamon
400ml/14 fluid oz milk
25g/1oz granulated sugar
1- Grease a 1 litre (1 3/4pint) pie dish.
2- Cut crusts off bread, and spread with plenty of butter, then cut into squares or triangles.
3- Arrange a layer of bread, buttered side up, in the bottom of the dish, then alternate with currants/sultanas until your have used all the bread.
4- Sprinkle each layer with nutmeg or cinnamon, to taste.
5- Finish with a layer of bread, arranged attractively, then put to one side.
6- Gently warm the milk to 65°C/150°F, DO NOT allow to boil.
7- Put eggs in a bowl, add most of sugar, then beat with a fork and stir in warm milk.
8- Strain custard mixture over bread, sprinkle with nutmeg and remaining sugar and leave to stand for 30 minutes.
9- Preheat oven to 180°C/350°F/gas mark 4.
10- Bake for 30-40 minutes, until custard sets and top has browned.