Bread & Butter Pudding

SERVES 6–8

60g / 4 tbsp butter, softened

6 slices of white bread

40g / ⅓ cup sultanas (golden raisins)

120g / scant ½ cup natural sugar jam (jelly) (I use St. Dalfour) or Fruit Compote

350ml / 1½ cups full-fat milk

100ml / 7 tbsp double (heavy) cream, plus extra if needed

2 eggs

30g / 1oz xylitol

Grease a 1-litre / 4-cup oven dish with 10g / ¾ tbsp of the butter, and use the rest to spread on one side of each bread slice. Cut each slice in half diagonally, into 2 triangles.

Add a layer of bread to the base of the oven dish. Follow with a sprinkling of sultanas (golden raisins) and a few dots of jam (jelly) or Compote. Place a second layer of bread on top, then follow with more sultanas and jam or compote dots. Finish with the third layer of ingredients and you should have reached the top of the baking dish.

Put the milk, cream, eggs and xylitol in a measuring jug and whisk well with a fork to combine. Slowly pour over the layered pudding, cover the whole dish and place in the fridge to soak for 2 hours, or overnight.

Preheat the oven to 190°C / 375°F / gas mark 5. If the liquid looks like it has all been absorbed, top up with a little more cream, then transfer to the middle shelf of the oven and bake for 40 minutes until golden on top and set, but with a nice little wobble in the middle still. Serve immediately.