Yesterday I posted our proper Sunday supper consisting of venison burgers and potatoes au gratin, and as that was not enough we finished it off with a super traditional bread and butter pudding. My first ever as well, and thanks to Delia, we really enjoyed it.
The most important thing with this pudding is that the bread is stale. If you use stale bread the top will go nice and crisp and the bottom layer is more custardy and soggier, and that is the way it should be. If you use fresh bread the whole thing will go soggy, and soggy bread is definitely not my thing.
6-8 slices stale bread
10 g mixed peel
(50 g currants – I omitted these, not fond of currants in things)
275 ml milk
60 ml double cream
50 6 caster sugar
1/2 lemon, the zest
Butter the bread slices and apie dish. Cut the bead in half and place one half as a bottom layer in the dish. Sprinkle half the peel (and currants) on top. Place the remaining bread on top, and scatter the rest of the peel over it. Beat eggs, cream, sugar and zest lightly. Pour into the dish. Grate nutmeg over it. Bake for 30 minutes in 180C. Serve it warm with pouring cream.