SERVES
12 thin slices of white bread, crusts removed about 125g (4oz) butter, softened, plus extra for greasing 175g (6oz) mixed dried fruit grated zest of 2 lemons 125g (4oz) demerara sugar 600ml (1 pint ) full cream milk 2 eggs 1.7 litre (3 pint ) ovenproof dish .
1- Spread one side of each slice of bread with a thick layer of butter. Cut each slice of bread in half, diagonally. Lightly butter the ovenproof dish and arrange 12 of the triangles, buttered-side down, in the bottom of the dish.
2- sprinkle over half of the dried fruit, lemon zest, and sugar. Top with the remaining bread, buttered-side up. Sprinkle over the remaining fruit, lemon zest, and sugar.
3- Beat together the milk and eggs, and strain over the bread. Leave for 1 hour so that the bread can absorb some of the liquid .
4- Bake in a preheated oven at 180ْC ( 350ْF, Gas 4 ) for about 40 minutes until the bread slices on the top of the pudding are a golden brown colour and crisp, and the custard mixture has set completely. Serve at once.
Bread & butter pudding with marmalade
Spread 6 of the slices of bread with thick-cut marmalade after spreading all of them with the butter . Halve the slice, and arrange the buttered ones buttered-side down in the dish. Sprinkle with the dried fruit, lemon zest, and sugar, then arrange the remaining triangles, marmalade-side up, on top.
Cook’s know-how
To enrich the pudding, add half milk and half single cream.