Bread and butter pudding

100g dried fruit 425ml of milk METHOD

Butter the bread and cut into triangles.

Grease a casserole dish or deep sided cake tin, and add a layer of buttered bread. Sprinkle with sugar and dried fruit.

Repeat layers until all the bread is evenly distributed, then mix the egg, milk and nutmeg and pour over the bread. Press down firmly to compress the pudding and help the bread absorb the milk mixture.

Place in the oven at 180 º C and bake until golden brown and the custard mixture is set.

Serve hot on its own or with cream, custard or ice cream.