Extra Creamy Bread and Butter Pudding

Tap into the renaissance of simple British cooking 

Serves 4

Ingredients

• 6 thin slices of day-old white bready, crusts removed
• 75g sultanas
• 40g caster sugar
• 2tbsp rum or brandy
• 375ml Millac Gold
• 3 eggs
• 1/2 lemon, grated rind only
• Demerara sugar

 Method

• Soak the sultanas in the rum or brandy overnight
• Butter the bread and cut each piece into four triangles. lay them in an ovenproof dish so they overlap and point upwards. Sprinkle the layers with the sultanas, sugar and lemon rind.
• Heat the Millac Gold but dont allow to boil.
• Whisk the eggs lightly and pour the Millac Gold on them, stirring all the time.
• Strain the mixture over the bread, sprinkle some demerara sugar on the top and leave to stand for 30 minutes.
• Bake at 180°C/350°F/Gas 4 for 30-40 minutes, until the top is crisp and golden. Serve hot with a drizzle of Millac Gold