Serves 4-6


8 slices bread
approximately 2 oz (50 g) softened butter
½ oz (10 g) candied lemon or orange peel, finely chopped
2 oz (50 g) currants
10 fl oz (275 ml) fresh whole milk
2 oz (50 g) caster sugar
grated zest ½ small lemon
3 free range eggs
freshly grated nutmeg

Pre-heat the oven to gas mark 4, 350°F (180°C) and butter a 2 pint oblong baking dish

Butter the bread and, leaving the crusts on, arrange the bread over the base of the baking dish.  Sprinkle over the candied peel and the currants.

Measure out the milk into a jug, stir in the caster sugar and lemon zest, then whisk in the eggs. Pour the mixture over the bread, sprinkle over some freshly grated nutmeg, and bake in the oven for 30-40 minutes. Serve warm. Yummy…

Variations: any bread will do – Katy Norton swears that bread and butter pudding made with French bread is unbeatable, and Nigella Lawson has a delicious alternative made with pain au chocolate. We’ve also tried the above recipe replacing the currants with chocolate coated raisins – a taste sensation!