Bread and Butter Pudding

Begin by generously buttering a 1 litre (2 pint) pie dish to ensure the pudding doesn't stick and adds a rich flavor. Remove the crusts from the eight thin slices of bread, then spread each slice evenly with butter on one side. Cut each bread slice into triangles for charming, bite-sized pieces that soak up the custard beautifully. Arrange a layer of these buttered bread triangles in the base of your prepared dish, buttered side facing up to enhance browning. Sprinkle over a handful of 50g (2oz) sultanas and dust with a teaspoon of fragrant cinnamon. Repeat this layering process—bread, sultanas, cinnamon—until all bread is used up, finishing with a top layer of bread. Set your layered bread assembly aside while you prepare the custard. Gently warm 350ml (12fl oz) of milk and 50ml (2fl oz) double cream in a saucepan over low heat. Warm it slowly to just below boiling (the scalding point), careful not to let it boil, as boiling can curdle the milk. In a separate bowl, crack two free-range eggs and whisk them with three-quarters of the 25g (1oz) sugar until the mixture turns pale and slightly frothy—this adds lightness to your custard. Gradually add the warm milk and cream mixture to the eggs, stirring continuously to blend them smoothly without cooking the eggs. For a silky texture, strain this custard mixture into another bowl to remove any lumps. Pour the luxurious custard evenly over the layered bread and sultanas. Sprinkle the top with a pinch of freshly grated nutmeg to add a warm, subtle spiciness, then sprinkle the remaining sugar over the surface. Allow the pudding to soak and stand for 30 minutes at room temperature, enabling the custard to fully penetrate the bread layers. Meanwhile, preheat your oven to 180°C (355°F) or Gas mark 4. Place the pie dish into the oven and bake for 30 to 40 minutes. Watch as the custard sets and the top transforms into a gorgeous golden-brown crust. To check doneness, the custard should be firm to the touch but still springy. For an extra touch, serve warm with a drizzle of cream or your favorite sauce. Remember, this pudding is even better enjoyed the next day once the flavors have melded together.