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Bread and Butter Pudding

From the kitchen of Martin James – Copenhagen, Denmark

An excellent English pudding and delicious.

9 slices white bread, crusts removed
60g (2 ounces) butter
1/3 cup sultanas or currants
1/3 cup caster sugar
2 large eggs
2 1/2 cups milk
Grated nutmeg

Spread the bread thickly with butter and cut each slice into 4. Arrange half in a buttered 5 cup oven-proof dish, buttered side down. Sprinkle with the fruit and half the sugar. Cover with remaining bread, butter side up.

Beat the eggs and milk together and strain over the pudding. Sprinkle with the remaining sugar and nutmeg to taste and leave for 30 minutes.

Bake in a preheated moderate oven, 160 degrees C (325 degrees F), for 50 to 60 minutes until the top is golden.

Serve with custard or cream.

Serves 4.