Special Bread and Butter Pudding


4 slices bread, buttered
4 oz (100g) mixed dried fruit
2 oz (50g) caster sugar
15 oz (425g) tin of custard
1/4 tsp grated nutmeg


1. Grease a 2 pint ovenproof dish.
2. Cut bread into triangles and arrange in alternate layers with fruit and half the sugar.
3. Pour custard over the dish and leave to stand for 30 minutes.
4. Mix nutmeg with remaining sugar and sprinkle on top.
5. Cook in a pre-heated oven 160°C/325°F/Gas 3 for 30 minutes.
6. Serve hot with cream.

Margaret Noble, Ferintosh