Bread and butter pudding

For 2
250ml milk
A scraping of lemon zest (optional)
2 thick slices bread (Hackney Wild or raisin and walnut would work best for this)
20g butter
50g raisins or any dried fruit (chopped if larger than raisins)
1 egg, beaten
35g sugar

Butter 2 large slices of bread. Halve them. Grease a small ovenproof dish (about 2 pints capacity). Place the bread in the dish, sprinkling each slice with sugar, dried fruit and lemon zest. Place in layers or a single layer, depending on the dish. Mix egg and milk and gently pour over, pressing the bread lightly into the milk.

Leave to soak at least 5 minutes. Dust with a pinch of cinnamon or nutmeg if you like.
Bake at 180ºC for about 30min or until the custard is lightly set and the top is golden.

Go back to the bread making course