Bread and Butter Pudding Recipe

With a Spicy Mediterranean Accent

• 12 ozs./350g. Sliced Crusty bread - we use our own recipe Crusty Basic Bread Recipe.
  
• 1-1/2 ozs./50g. Sultanas.
• 2 Heaped tablespoons of Lemon Marmalade.
• 1-1/2 ozs. Castor Sugar.
• 4 Large Eggs.
• 1-1/2 Pints/3/4 Litre of Full Fat Milk (told you it was naughty).
• 3 Tablespoons of strong Spanish Brandy.
• 4 Good Allspice Berries - crushed in a pestle and mortar and about 1/4 of a fresh Nutmeg - grated.
• 1 baking dish approx 12-1/2"x 9-1/2"..... 2-1/2"/6cms Deep.
• About 1 oz./50g. Sultanas for the topping.

1. Preheat your oven to 180c/350f.
2. Arrange half the bread slices - butter side up in overlapping lines on the base of the baking dish or casserole.
3. Roughly spread the Lemon Marmalade and sprinkle on the sultanas.
4. Top with the remaining bread slices - making sure they overlap slightly.
5. Whisk the Eggs and then add the Brandy, milk, nutmeg, allspice and sugar and whisk.
6. Carefully pour this custard mix over the bread, squashing it down with your hand so that it absorbs all the liquid. Allow it to stand for five minutes.
7. Sprinkle the remaining sultanas on the top.
8. Now place the baking dish in a large high edged large baking/roasting tin and fill the tin with water until it reaches 3/4 way up the dish.
9. Bake in the center of the oven for 30 - 40 minutes approx. until it is golden brown and the center is firm to the touch.
10. Serve immediately with custard or creme fraiche.