BREAD and BUTTER PUDDING

Recipe requested from Helen and converted from UK measurements to USA. Attempting to duplicate what step-mother Anne used to make in my childhood.

1 cup full fat milk

1¼ double cream

1 teaspoon vanilla extract

3 whole large eggs plus 1 egg yoke

3 tablespoons golden castor sugar

8 slices of day old white crusty bread

3⅓ tablespoons slightly salted butter, slightly softened PLUS extra for greasing

5 tablespoons mix sultanas and currants (the fruit)

Zest of ½ lemon

2 tablespoons demerara (Light brown) sugar.

Heat oven to 350°F

CUSTARD: Heat the milk and cream together in a saucepan just below boiling point. Meanwhile whisk the eggs and yolk with the castor sugar in a "jug". Slowly pour the warm milk mixture over the eggs, stirring constantly until smooth. Now stir in the vanilla extract. (OR - go to Codfathers and buy English Custard mix)

Lightly butter an ovenproof dish approximately 8 x 10 x 2. Cut the crusts from the bread slices, then butter both sides of the bread and cut into triangles. Lay half of the bread slices in the bottom of the dish so they are slightly overlapping. Mix the sultanas and currants (fruit) with the lemon zest and sprinkle half of the mix over the bread. Layer the rest of the bread on top then sprinkle over the remaining fruit.

Pour the custard over the pudding. Leave soak for at least 30 minutes; longer if in the fridge.

Sprinkle over the brown sugar and bake for 35 to 40 minutes until golden brown and puffed up.

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