Bread and Butter Pudding

It's the first day of the working week, it's cold, miserable and I'm already counting down the number of sleeps 'til Friday! So in order to cheer everyone up, yesterday I made a winter favourite. This recipe is an 'Oldie but a Goodie'. Bread and butter pudding is making a comeback so I've decided to share this brilliant recipe I came across in my cooking bible 'Delia Smith; A Complete Cookery Course'. This dessert is really easy to whip up, and doesn't require any crazy off the wall ingredients. Best served warm, this treat is real comfort food and perfect for chilly winter dinner times!

Bread and Butter Pudding

Ingredients:
8 slices of bread
10g of candied lemon peel
50g currants or sultanas
275ml milk
60ml cream
50g sugar
grated zest of 1 lemon
3 eggs
Grated nutmeg


Method:
1. Butter the bread and then cut each slice in half (leave on the crusts).
2. Place one layer of buttered bread on the base of a baking dish, next sprinkle the candied  
    lemon peel and then half the currants (or sultanas). 
3. Next cover with another layer of bread and then the remainder of the currants.
4. Meanwhile, mix together the milk, cream, lemon zest and sugar in a separate bowl. Whisk 
    the eggs separately and then add to the milk mixture.
5. Finally pour the milk mixture over the bread, sprinkle with nutmeg and cook for 30-35 minutes
    at 180C. 

E-D's Notes:

- This recipe is adapted from Delia Smith's 'Complete Cookery Course'
- Serve the pudding warm and with freshly made custard.
- If you don't have currants, or if you don't like them, you can use sultanas instead.
- Only 3 more sleeps 'til Friday!