Bread and butter pudding
This classic English dessert will remind you of school dinners but is tastier than you'd think. Normal bread will work nearly as well as raisin bread.
Takes: 45 mins.
400g sliced raisin bread loaf, crusts cut off
30g (1oz) butter, softened
500g tub fresh vanilla custard (we like Sainsbury's Taste The Difference)
300ml (1/2pt) double cream
1 tbsp sugar
1. Preheat oven to 200°C/gas 6. Cut each slice of bread into triangles, butter one side and arrange, buttered-side up, in a buttered ovenproof dish.
2. Gently heat custard with cream until just warm. Pour over the bread, pressing down slightly to make sure the custard is absorbed.
3. Sprinkle with sugar and bake for 30-40 mins, until the top is golden but the middle is soft.
