Bread and butter pudding

prep time: 10 mins

cooking time: 45 mins

serves: 4

season: winter

brussels sprouts, cabbages, celery, chicory, endive, jerusalem artichokes, leeks, marrows, onions, parsnips, potatoes, seakale, swede, turnips, turkey, pheasant, partridge, duck, geese, hare, ham, venison

ingredients:

6 slices dry bread
butter
1 jar seville marmalade

25g sultanas

2 eggs
300ml milk

3 tbsp single cream
4 tsp caster sugar
fresh nutmeg

1	Preheat the oven to 170ºC/325ºF/Gas mark 3. Butter the slices of bread and spread with marmalade
2	Put 3 slices in a ten inch pie dish, scatter on the sultanas and put the remaining slices on top.
3	Heat the milk, and beat the eggs, cream and sugar together in the hot milk and then pour over the bread and butter. Allow it to soak for quarter of an hour and then bake, covered for 20 minutes.
4	Then uncover the pudding, sprinkle with sugar and nutmeg and bake for another 20-25 minutes until just set, and the top is golden.