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Bread and Butter Pudding ~ Shirley Beebee

(As served at Church Sunday Lunches)

Ingredients:
serves up to 8 people

1 shallow baking dish (approx. 6 x 12 inches)
1 white sliced loaf
butter
1 jar of thick cut marmalade with ginger if preferred
4 eggs
demerara sugar, sultanas
candied peel, milk, double cream

Method:
à cut all crusts off the bread (optional)
à butter one side of the bread Starters | Soups | Main Meals | Desserts | Cakes |Biscuits, etc
à spread marmalade on each slice
à cut each slice into 4 triangles
à place each triangle into the dish in rows with the point of the
triangle pointing upwards until the dish is full
à sprinkle sultanas, candied peel and demerara sugar over the
bread. (as little or as much as you wish)
à beat the 4 eggs together add to warm milk
à pour the liquid over the bread in the dish making sure that all
the bread is well soaked
à put the pudding in a preheated oven, not too hot, for
approximately ¾ of an hour
à keep checking and serve while still hot

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