Bread-and-Butter Pudding. Time—¾ hour.
6 slices bread-and-butter, ½ oz. butter, 1 oz. currants, 1 oz. sultanas,
1 oz. candied peel, 2 oz. brown sugar, 1 egg, ½ pint milk; nutmeg or
cinnamon to taste.
Butter a pie-dish, lay the slices of bread-and-butter in it, sprinkle
the currants, sultanas and candied peel between each slice. Beat the
egg, add to it the sugar and milk, stir well together, and pour over the
bread-and-butter. Put little bits of butter over the top, and grate some
nutmeg over. Bake in a moderate oven about ½ hour.
A good pudding can be made with bread-and-jam instead of
bread-and-butter, leaving out the currants, sultanas and candied peel.