Ingredients

• 1 liter milk
• 4 eggs
• 40 ml butter
• 40 ml currants or sultanas
• 60 ml sugar
• 4 slices bread

You will need a baking dish that is larger than the dish you are preparing the pudding in. This will act as a water basin.

Method

1. Preheat oven to 160 ºC
2. Place fruit in dish
3. Butter bread
4. Cut bread into 4 slices
5. Place slices of bread on the bottom of the dish and then overlap a second layer in the other orientation.
6. Beat eggs and sugar, add milk and mix thoroughly.
7. Pour mixture over bread.
8. Put small slices/dabs of butter around the top of the pudding.
9. Optionally, allow to sit for 30 minutes
10. Place baking dish in another larger dish.
11. Places pudding in oven and add water to the dish acting as a basin. This should stop about 80% of the way up the side of the pudding basin.
12. Bake until set.

Best served: Hot, or cold with cream and caster sugar

Preparation Notes

This recipe has been doubled as we never make a single serve.

Storage

• Storage: Refrigerator for 4-5 days
• Freezer: No
• Reheat: Microwave