Bread and butter pudding

COOKING TIME 30 MINUTES

SERVES 4–6

120g (4oz) sultanas

1 tbsp brandy (optional)

120–180g (4–6½oz) unsalted butter, softened, plus extra for greasing

12 slices of white bread, crusts removed

Finely grated zest and juice of 1 orange

3 eggs

600ml (1 pint) milk

90g (3oz) caster sugar

Ground cinnamon or nutmeg, to sprinkle

Custard, to serve (optional)

IF YOU WANT TO SOAK the sultanas in brandy, put them together in a bowl and leave to soak for up to 30 minutes. Grease a 1.1-litre (2-pint) ovenproof baking dish.

BUTTER THE BREAD SLICES on one side. Line the bottom and sides of the greased dish with some of the bread, butter-side up, and sprinkle with half the orange juice and grated zest. Add half the sultanas, followed by another layer of bread, then the remaining sultanas, juice and zest. Finish with the remaining bread.

BEAT THE EGGS WELL, mix with the milk and sugar, and pour this mixture over the pudding. Sprinkle with cinnamon or nutmeg and leave to soak for 30 minutes, then preheat the oven to 200°C (400°F), Gas Mark 6 and bake the pudding for 30 minutes or until set. Serve hot, on its own or with custard.

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The earliest known recipe for this much-loved pudding dates from 1723. Squidgy underneath and crisp on top, the eternal question is what to serve with it: some swear by custard, others prefer cream, whilst many firmly believe that it’s moist enough to need no sauce at all.

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