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Bread and Butter Pudding
Serves 10

1/2 cup sultanas
1/4 cup rum
6 large eggs
1 cup caster sugar
2 teaspoon vanilla extract
1 litre fresh cream
2 pinches cinnamon
grated rind of 1 lemon
grated rind of 1 orange
2 day old loaf of white bread or Italian fruit loaf (Panatone)

Soak the sultanas in rum for half an hour. Remove the crust from
the loaf of bread with a sharp knife. Break up the bread into small
pieces about 1cm (1/2") each ready for the pudding. Make the custard
by placing the eggs, caster sugar and cream into a bowl and whisk
well. Add the cinnamon, vanilla extract, citrus rind and the sultanas
and combine. Spread a layer of bread on the base of a large ovenproof
pudding dish. Pour some of the custard over the bread which will
soak it up.

Add another layer of bread and some more custard, making sure to
evenly distribute the sultanas. Repeat until the dish is full and
fill to the very top with the remaining custard. Bake in a preheated
oven at 1600C until the pudding is golden. Baking time will vary
depending on the size of the pudding dish but a large dish would
take about 45-50 minutes. Serve immediately with a little icing
sugar sprinkled on top, a dollop of cream and a sprig of mint.

Note: Two or three day old stale bread soaks up custard better than
fresh bread because it's drier.

Variation: substitute milk for the cream and add an extra egg to
prevent it from being too watery.


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