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Best Bread and Butter Pudding in London

Bread and Butter Pudding

What the real thing tastes like

Real ingredients (via TheMealDB): 25g/1oz butter, 8 thin slices bread, 50g/2oz sultanas, 2 tsp cinnamon, 350ml/12fl milk, 50ml/2fl oz double cream, 2 free-range eggs, 25g/1oz sugar, grated, to taste nutmeg

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Grease a 1 litre/2 pint pie dish with butter. Cut the crusts off the bread. Spread each slice with on one side with butter, then cut into triangles. Arrange a layer of bread, buttered-side up, in the bottom of the dish, then add a layer of sultanas. Sprinkle with a little cinnamon, then repeat the layers of bread and sultanas, sprinkling with cinnamon, until you have used up all of the bread. Finish with a layer of bread, then set aside. Gently warm the milk and cream in a pan over a low heat to scalding point. Don't let it boil. Crack the eggs into a bowl, add three quarters of the sugar and lightly whisk until pale. Add the warm milk and cream mixture and stir well, then strain the custard into a bowl. Pour the custard over the prepared bread layers and sprinkle with nutmeg and the remaining sugar and leave to stand for 30 minutes. Preheat the oven to 180C/355F/Gas 4. Place the dish into the oven and bake for 30-40 minutes, or until the custard has set and the top is golden-b

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