Mar

16

Searching for a simple but delicious dessert or pudding then why not check out this bread and butter pudding recipe. The extra brandy or rum make the pudding that little bit special. Sprinkle the top of the pudding with nutmeg and bake in the oven until well risen and golden-brown on top. Serve immediately. Serves 4

Ingredients
4 thin slices white bread
2oz (50g) butter
4oz (115g) currants
3 medium eggs
½ lemon
½pint (285m1) whole or semi-skimmed milk
2 tablespoons brandy or rum (optional)
2 tablespoons honey
½level teaspoon grated or ground nutmeg

Method

Preheat oven to 180°C (350°F, gas mark 4)

Butter the slices of bread and cut each slice into 4 triangles.
Grease a 1 pint (570m1) pie dish and arrange the bread in layers, sprinkling each with currants. Make sure that the final layer of bread is butter-side up.

Separate the yolk from one of the eggs and grate the rind of ½ a lemon.

Beat the egg yolk, the 2 whole eggs and the milk together, then stir in the lemon rind.

Add the optional brandy or rum.

Pour the liquid over the bread and spoon over the honey and leave to stand for 1 hour.

Sprinkle the top of the pudding with the nutmeg and bake in the oven for 30-40 minutes, until well risen with a golden-brown top.

Serve immediately.


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