8 thin slices White Bread
100 gms Butter
115 gms Currants or Raisins
5 medium Eggs
500 mls Whole Milk
Zest of 1 Lemon
2 tbsp Brandy or Rum (optional)
4 tbsp Honey
1 tsp Nutmeg powder
1. Butter the slices of bread and cut each slice into 4 triangles. Grease a baking dish and arrange the bread in layers, sprinkling each layer with currants/raisins. The final layer must be buttered side up.
2. Beat the eggs and the milk together then stir in the lemon zest. Add brandy/rum.
3. Pour the beaten egg mixture over the bread and cover with the honey. Leave to stand for 1 hour.
4. Sprinkle the top of the pudding with the nutmeg and bake at 180C/350F for about 40 minutes, until well risen with a golden brown top. Serve immediately.
Bread and Butter Pudding Recipe