This is a real stick to your ribs sort of pudding, a twist on the plain Bread & Butter that I've adapted from a recipe by the chef Simon Rimmer. My other half loves Bread & Butter pudding, but hates currants, so this is a version he gobbles up. This pudding comes with a sauce which you can serve in a jug to pour at table. Incidentally, the sauce has these beautiful tones of toffee and brandy and goes equally well poured over other hot puddings such as apple pie!