This is one of my most favourite puddings - the extra cream in this recipe really helps to make the pudding rich!
Serves 6
Ingredients
- 8 slices bread and butter
- 2oz (50g) currants
- 10floz (275ml) milk
- 2˝floz (50ml) double cream
- 2oz (50g) caster sugar
- 3 eggs
- grated nutmeg
Directions
- Preheat oven to 180°C/350°F/Gas Mark 4
- Butter a 2 pint baking dish
- Remove the crusts from each slice of bread, butter both sides and cut in half
- Arrange one layer of bread in the dish. Sprinkle half the currants over, cover with the remainder of the bread and the rest of the currants
- Measure out milk and add cream. Stir in caster sugar
- Whisk eggs, separately at first, then with milk mixture
- Pour milk mixture over bread and sprinkle with nutmeg
- Bake for 30-40 minutes
- Serve warm
© 2000-08, Jonathan Stott.
11 Mar 2010 02:32:45 GMT
