Bread and Butter Pudding

Ingredients:

Brown bread (12 slices)
Brown sugar
Raisins
Sultanas
Margarine or butter
4 eggs
A pint and a half of milk.

Step 1:

You will also need a mixing jug or bowl, two large tins for the oven and a whisk (or fork).

Step 2:

Butter your bread on both sides.

Step 3:

Stack the buttered bread up.

Step 4:

Now slice the bread carefully using a sharp knive.

Step 5:

Now, make a single layer of bread on the bottom of your tin. If you are making a Norfolk variation then you would want to stack it from one end to the other instead of bottom up, however its your choice.

Step 6:

On top of each layer put a handfull of raising and a handfull of sultanas. Take one tablespoon of briwn sugar and crumble over the top.

Step 7:

Put the milk into a container.

Step 8:

Add the eggs and mix.

Step 9:

Pour the milk and egg mixture over the first layer to saturate - you do not want the milk level higher than the raisins and sultanas though.

Step 10:

Repeat...

Step 11:

For the last layer, do not add sultanas or raisins - only the brown sugar again. Milk liberally nad press down slightly.

Step 12:

Now, pop into the oven at 180 Celcius (320 Farenheir or 433.16 Kelvin) for approximately 25 minutes.

Now serve with either custard or cream (or on its own). Brandy mixed into the cream gives it a fantastic aftertaste.

Step 13:

Yum.