Bread & Butter Pudding



12 slices White Bread, with crust removed
Butter (enough to butter the bread with)
50 g Raisins
50 g Sultanas
3 Eggs
500 ml (2 cups) Milk
60 g Huletts SunSweet Brown Sugar
A few drops of Vanilla Essence
Ground Nutmeg
Huletts SunSweet Brown Sugar, for sprinkling



  1. Butter the bread slices and cut into quarters.
  2. Layer the bread (buttered sides upwards) sprinkled with raisins and sultanas in an ovenproof dish.
  3. Beat the eggs, milk, sugar and vanilla essence together.
  4. Pour gently over the bread and fruit.
  5. Sprinkle a little ground nutmeg over the top.
  6. Leave for half an hour to allow the custard to properly soak into the bread.
  7. Bake in a preheated oven at 180°C for approximately 1 hour until golden brown and set.
  8. Sprinkle more sugar over the top before serving.

Note: If you have time, gently boil the raisins and sultanas in a little orange juice before adding to the bread.