OLD FASHION BREAD AND BUTTER PUDDING

6 slices white bread, trimmed 45 g butter

and cut into triangles. 60 g currants

30 g grated lemon peel 4 egg yolks

3 egg whites 120 g sugar

nutmeg to taste 2 ml ground cinnamon

500 ml warm milk 2 ml vanilla essence

SERVES 4

Sprinkle a few currants and a little lemon peel on the

base of a well buttered shallow ovenware dish. Butter

bread and arrange in dish, adding more currants and

lemon peel.

Whisk egg yolks and whites together, stir in sugar, nutmeg

and cinnamon. Stir in warm milk and vanilla essence.

Cover bread with remaining currants and lemon peel. Pour

over milk and egg mixture.

Bake at 16o deg. C. for about 45 minutes or until set and

golden brown.

Tip: For a richer result, spread buttered bread with a

little strawberry or apricot jam and sprinkle flaked

almonds over. Use a little less sugar to sweeten milk.