Bread and butter pudding
( SERVES 4 )
Contrary to popular opinion, bread and butter pudding is not at its best when eaten straight from the oven. It needs to cool for at least 15 minutes before being eaten with a drizzle of cold cream. Only then can the true joy of this pudding be appreciated. For interesting variations, you could use croissants instead of ciabatta, or lay slices of raw apple in the bottom of the dish before layering in the bread. I occasionally soak the sultanas first in whisky, then add the whisky to the marmalade. Sprinkle with icing sugar before serving.
- Set the oven to 180C. Butter a deep 30x26cm ovenproof dish or a shallow dish that will hold a litre of liquid.
- Slice the ciabatta, spread with butter then lay half the slices in the dish and scatter the sultanas between them.
- Break the eggs into a bowl and whisk in the milk with the vanilla essence. Melt the marmalade in a small saucepan and spoon half over the bread in the dish. Pour half the egg mixture over the top, add the remaining slices, the rest of the marmalade and then the egg mix.
- Dust the surface of the pudding with grated nutmeg and leave to stand for 20 minutes. Bake for 35-40 minutes, until the custard has set, puffed up and turned golden. Remove from the oven, set aside for 15 minutes and serve warm.