Prep 40 mins
Cook 45 mins
This is an adapted recipe from one my Granny used to make. It's my partner's favorite all time pudding--reminds him of his childhood! If you have time, leave the pudding for 30 minutes to allow the bread to soak up the custard before baking in the oven
- 300 ml heavy cream
- 1 pinch ground nutmeg
- 450 ml half fat milk
- 1 teaspoon vanilla essence
- 6 large egg yolks
- 75 g caster sugar
- 6 slices white bread, weighing about 200g/7oz
- 50 g unsalted butter, softened (plus extra for greasing)
- 25 g sultanas
- 25 g currants
- Place the cream, milk and vanilla essence in a saucepan and bring almost to the boil.
- In a bowl, whisk together the egg yolks and sugar until pale, then gradually pour in all the warm cream mixture, whisking as you pour.
- Remove the crusts from the bread, spread each slice generously with butter, then cut in half diagonally.
- Grease an ovenproof dish and place some of the bread slices in the bottom, sprinkle with some of the sultanas and currants, then continue layering up the bread and fruit.
- Pour the warm custard through a fine sieve onto the bread and sprinkle with the ground nutmeg.
- Place the dish in a roasting tin half filled with hot water and bake for about 45 minutes until the pudding is lightly set.
- Serve warm.