Bread and Butter Pudding

Ingredients:

1/4 cup unsalted butter
12 medium-thick slices softened white bread, crusts removed
8 egg yolks
3/4 cup caster sugar
a couple of drops of vanilla essence
1 1/4 cups milk
1 1/4 cups double cream
1/8 cup sultanas
1/8 cup raisins

Preparation:

Pre-heat oven to 175 to 180 degrees C (350 degrees F, Gas Mark 4).
Butter a 3-pint (1.7 litre) shallow dish.

Spread bread with butter and cut each slice into 4 triangles. Set
aside.

For the Custard:

Whisk egg yolks, caster sugar and vanilla essence in a bowl.

Put the milk and cream into a pan, bring to a simmer and then stir
into the egg yolk/sugar mixture.

Layer one third of the bread in the bottom of the dish. Sprinkle with
half the sultanas and raisins. Repeat once more and then finish with a
final layer of bread. Do not add any fruit to this layer as it tends
to burn if it is on top of the pudding.

Pour the warm egg custard over the bread. Place the dish in a roasting
tray, three quarters filled with warm water and bake in the oven for
20 to 30 minutes.

Pre-heat broiler to medium. Remove the dish from the roasting tray and
sprinkle with caster sugar. Slide under the broiler until nicely
glazed.

You can also spread the buttered bread with marmalade for added
flavour. Or spread with mincemeat before layering and add a splash of
rum