Bread and Butter Pudding

Ingredients: 

• 8 slices apricot bread, crusts removed
• 110g/4oz raisins
• 4 medium eggs
• 570ml/1 pint milk
• 120ml/4fl oz double cream
• 30g/1oz unsalted butter
• whole nutmeg, to grate
• knob unsalted butter, for greasing

To serve:

• caster sugar, to dust
   

Preheat the oven to 220C/425F/Gas 7. Grease a large ovenproof dish (approximately 1.5 litre/2½ pint) with butter.
Place a layer of bread over the base of the dish, overlapping the slices. Sprinkle with the raisins and continue to make alternate layers of bread and raisins.
In a bowl, whisk together the eggs, milk and double cream thoroughly. Pour the mixture over the bread and leave to soak (ideally up to 30 minutes).
Dot the butter on top and grate generously with the nutmeg.Bake in the oven for 15-20 minutes, or until set and golden.
Remove from the oven and serve sprinkled with sugar.

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