Not a big pudding eater, a couple of nights ago when I wasn't working the pm shift I felt like some. I had grand plans on making rice pudding but left it to late to make in the evening so opted for Bread and Butter Pudding instead.
Now as I am moving I have already started packing, so all my cookbooks are packed. So I went to the trusty internet and found this yummy recipe from the Chelsea Sugar website.
So yummy, I had to share their recipe.
6 slices white sandwich bread, buttered
2 tablespoons currants
2 tablespoons sultanas
2 tablespoons Chelsea White Sugar
2 cups milk
1 teaspoon vanilla essence
1/2 teaspoon grated nutmeg
Chelsea Icing Sugar to dust
Preheat the oven to 180ºC. Cut the crusts off the bread and cut each slice in half diagonally to make 2 triangles. Lay four bread triangles butter side down in a pie dish or small lasagne dish, approximately 20 x 20 cm. Sprinkle with half the currants and sultanas and repeat to form layers. Finish with a layer of bread with the butter side up. Beat the eggs and sugar together, then add the milk and vanilla. Pour over the bread and butter and sprinkle the top with grated nutmeg. Place the dish into a large roasting pan filled with water to come three-quarters of the way up the sides of the pie dish. Bake for 30 minutes until golden brown and set. Dust with icing sugar to serve.