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  • 8 slices bread
  • approximately 50g softened Nortons butter
  • 15g candied lemon or orange peel, finely chopped
  • 50g currants
  • 275ml Nortons whole milk
  • 50g caster sugar
  • Zest of half a lemon
  • 3 free range eggs
  • Grated nutmeg


  1. Pre-heat the oven to gas mark 4/180oC and generously butter a rectangular baking dish.
  2. Butter the bread and, leaving the crusts on, arrange the bread over the base of the baking dish.
  3. Sprinkle over the candied peel and the currants.
  4. Measure out the milk into a jug, stir in the caster sugar and lemon zest, then whisk in the eggs.
  5. Pour the mixture over the bread, sprinkle over some freshly grated nutmeg, and bake in the oven for 30-40 minutes.

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