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Print this Recipe    Bread and Butter Pudding

6 slices white bread, stale or fresh
currants, sultanas or raisins
butter or margarine
2 eggs
1/2 pt milk (10 fl oz)

Preheat the oven to 210C/Gas Mark 6. Butter the bread, hack the
crusts off and cuts into strips (or "soldiers"). Place some of
the "soldiers" butter side down in a 1 litre (2 pint) ovenproof
glass bowl - enough to cover the bottom. Sprinkle a handful of
the dried fruit over the bread. Sprinkle a teaspoon of sugar over
the fruit. Place more "soldiers" at right angles to the last lot,
making sure you line the bowl. Repeat stages 4 to 6 until you have
run out of bread or filled the bowl. Beat the two eggs in another
bowl with the milk. Pour the mixture over the bread, fruit and
sugar and leave to stand for at least 30 minutes. Put bowl in oven
and cook until the bread has turned golden brown and the egg/milk
mixture has set (about 30 to 40 mins).

Can be eaten hot or cold (probably better cold).

A delicious variant, although somewhat messy to prepare, is to
thickly spread lemon curd on the bread at stage 2 before hacking
the crusts, etc.


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