Bread and butter pudding

• 6 medium slices bread (up to 8 slices)
• 50g butter
• 10g fruit peeling (lemon or orange)
• 50g currant
• 50g caster sugar
• 275ml milk
• 60ml double cream
• 3 egg
• nutmeg (grated)

Step 1

Grease a 1.2 litre (2 pint) baking dish with butter.

Step 2

Take 6-8 pieces of bread and butter them, cut in half diagonally.

Place half of the bread on the base of the dish, overlapping each slice. Sprinkle on the fruit peeling and half of the currants.

Step 3

Add the remaining bread and currants.

Step 4

In a jug, add the milk and cream. Stir in the caster sugar and lemon zest. In a seperate bowl, whisk the eggs and then stir into the milk mixture.

Step 5

Pour the mixture over the bread and then sprinkle on some grated nutmeg. Bake in an oven for 30-40 minutes at 180ºC / 350ºF / gas mark 4.

Step 6

Serve warm!