Bread and Butter Pudding

1. 1

   Pre-heat oven to 170 C / 325 F / Gas 3.

2. 2

   Butter a 1.1 litre (2 pint) oven-proof dish.

3. 3

   Butter the bread, then cut off the crusts and cut the slices into triangles, squares or fingers.

4. 4

   Arrange half the bread in the dish.

5. 5

   Scatter over the dried fruit, mixed peel and half the sugar, then add the remaining bread.

6. 6

   Beat together the eggs and milk, then pour into the dish.

7. 7

   Sprinkle with the remaining sugar and leave to stand for at least 30 minutes.

8. 8

   Bake for 35-40 minutes until set and crisp on top.

No nutritional information available.

No additional tips available.