Name: Bread and Butter Pudding
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 6
Ingredients: 250 ml full-fat milk; 300 ml double cream; 1 vanilla pod, halved and seeds scraped out, or one tsp vanilla extract; 3 large eggs; 1 egg yolk; 3 tbsp brown caster sugar; 8 slices of day-old white crusty sugar; 50 g slightly salted butter, softened, plus extra for greasing; 75 g mix sultanas and currents or other dried fruits; ½ lemon zest; 2 tbsp demerara sugar

Yields6 Servings

Prep Time20 minsCook Time45 minsTotal Time1 hr 5 mins

250 ml full-fat milk

300 ml double cream

1 vanilla pod, halved and seeds scraped out, or one tsp vanilla extract

3 large eggs

1 egg yolk

3 tbsp brown caster sugar

8 slices of day-old white crusty sugar

50 g slightly salted butter, softened, plus extra for greasing

75 g mix sultanas and currents or other dried fruits

½ lemon zest

2 tbsp demerara sugar

To make the custard, heat the milk, cream and vanilla pod with its scraped out seeds (if using) together in a saucepan to just boiling point meanwhile whisk the eggs and yolk with the caster sugar in a jug. Slowly pour the warm milk mixture, including the vanilla pod, over the eggs, stirring constantly until smooth.
Stir in the vanilla extract now if using.

Lightly butter an ovenproof dish approximately 20cm x 25cm x 5 cm.
Cut the crust from the bread slices, then butter both sides the bread and cut into triangles.
Lay half of the bread slices in the bottom of the dish so that they are slightly overlapping Mix the dried fruits with the lemon zest and sprinkle half of the mix over the bread Layer the rest of the bread on top then sprinkle over the remaining fruit.

Heat oven to 180℃/gas 4 remove the vanilla pod from the custard then pour the custard over the pudding.
Leave to soak for at least 30 minutes, or longer in the fridge, if you like.
Sprinkle over the demerara and bake for 35-40 minutes until golden brown and puffed up.

Ingredients