Bread and Butter Pudding

Sultanas 25 gm 50 gm 100 gm
Slices of bread 2 4 8
Butter or margarine Enough to spread on the bread
Eggs 2 4 8
Sugar 40 gm 80 gm 160 gm
Milk 170 mls 330 mls 660 mls
Vanilla 1-2 drops 2-4 drops 6-8 drops
Cinnamon To taste
Icing sugar
Method

1. Wash the sultanas and place in an oven proof pie dish

2. Butter the bread.
3. Remove the crusts from the bread and cut each slice into four triangles.
4. Arrange the bread in the pie dish so that the triangles are over lapping.
5. Break the eggs into a bowl and beat in the sugar. (Do not leave the sugar
standing on the raw eggs as it will cause them to burn.)
6. Whisk in the milk and vanilla.
7. Strain the egg custard through a sift.
8. Pour the egg custard over the bread and dust lightly with icing sugar and a little
cinnamon.
9. Stand in a roasting tray have full of water (bain marie) and cook slowly in a
moderate oven at 160 C for 45 minutes to 1 hour.
10. Clean the edges of the oven dish and serve.