There are so many variations on this very British Pudding but I think the classic and original is still the best!

Classic Bread and Butter Pudding

75g butter, plus extra for greasing

8 thick slices of white bread

75g sultanas

2 tsp cinnamon powder

350ml whole milk

50ml double cream

2 eggs

75g caster sugar

25g granulated sugar

Nutmeg, to taste

Method

1. Preheat the oven to 180C/355F/Gas 4. Grease a 1litre/2 pint pie dish with a little of the butter.
2. Cut the crusts off the bread. Spread each slice on one side with butter, then cut into triangles.
3. Arrange a layer of bread, buttered-side up, in the bottom of the dish, then add a layer of sultanas. Sprinkle with a little cinnamon, then repeat the layers of bread and sultanas, sprinkling with cinnamon, until you have used up all of the bread. Finish with a layer of bread, then set aside.
4. Gently warm the milk and cream in a pan over a low heat to scalding point. Don’t let it boil.
5. Crack the eggs into a bowl, add the caster sugar and lightly whisk until pale.
6. Add the warm milk and cream mixture to the eggs and stir well.
7. Pour the custard over the prepared bread layers and sprinkle with nutmeg and the granulated sugar and leave to stand for 30 minutes.
8. Place the dish into the oven and bake for 30-40 minutes, or until the custard has set and the top is golden-brown.