A pudding recipe which appears in English cookery books from the early eighteenth century. Slices of buttered bread are piled in a dish with sultanas between them and are then soaked in milk and eggs before being baked, the top slices turning brown and crisp in the oven.

 

 

Serves 4 -6

Ingredients

• Slices of Bread & Butter
• 100g of Currants or Sultanas
• 50g of Sugar
• 900ml of Milk
• 3 Eggs
• Grated Nutmeg

 

 

 

Method

Pre-heat the oven to gas 2, 150 centigrade.  Line a deep pie dish or casserole with the thickly buttered slices of bread.  Sprinkle over some of the currants or sultanas and add a further layer of buttered bread.  Alternate the layers finishing with bread and the few remaining fruit on top.
Bring the milk to the boil.  Beat the eggs well in a large bowl with the sugar and grated nutmeg.  Pour the hot milk over the egg mixture and mix together well.  Transfer the milk and egg mixture to a jug and pour over the dish of bread and butter.  Sprinkle the surface with a little more sugar and bake in the oven for 1 hour.