Talk about a comfort food!  This is a perfect pudding to make and enjoy, whilst waiting for Spring to turn up.  I know, I know – it’s officially Spring already, but it’s still chilly out there!

This recipe takes about 15 minutes to make, and then a further 45 minutes to “bake”.  I asked for the help of Gning with this one…

Ingredients

100g sugar

3-4 tsp sweet mixed spice (cinnamon, nutmeg, etc.)

4 eggs

1l milk (whole / full fat works best)

A few handfuls of sultanas

8 rounds of bread (approximately…  You may need more, depending on the size of the ovenproof dish you use)

Butter – to grease the ovenproof dish

Method

• Preheat your oven to 190ºC (170ºC for fan assisted ovens).
• Grease your ovenproof dish with butter.
• Measure out your sugar, and combine the sweet mixed spice, stirring thoroughly.  I assigned this task to Gning.
• Measure out your milk, and crack the eggs straight in to it.  Use a whisk to combine it…  This was another task assigned to Gning.

• (Optional) cut all the crusts off the bread.
• Butter one side of each round of bread, and slice in half – side or diagonally, your choice.  Fill the bottom of the ovenproof dish with the sliced bread (butter “up”).
• I asked Gning to sprinkle some of the sugar mix over the bread, followed by a handful of sultanas.  Repeat this step until the ovenproof dish is full.
• Pour the egg-milk mixture over the top of the layered bread, and allow to “soak” for 10-15 minutes.  Don’t worry if it looks like you have too much milk…  You don’t.  It will all set wonderfully.

• Place in the middle of the oven, and bake for 45 minutes.
• Your pudding should be ready when it is a lovely golden colour.
• Serve immediately – with or without cream; or you can leave the pudding to “set”, and serve it cold.  Yummy!