Recipe: Bread and butter pudding
With a fab recipe on every page, the 2012 Dairy Diary is a must for foodies. We have five delightful dishes to get you through January
What you'll need
1 cooking apple, peeled, cored and thinly sliced
½ lemon, juice only
6 slices white bread or currant loaf, crusts removed
40g demerara sugar
600 ml milk
Dip apple slices in lemon juice to prevent them discolouring. Butter bread and place three slices in base and up sides of a 1.2 litre ovenproof dish. Scatter over the sultanas.
Spread apple slices across the bread, alternating with remaining bread — butter side up — cut into triangles. Sprinkle with sugar.
Beat together the eggs and milk, pour over pudding and stand for 30 minutes.
Preheat oven to 190°C/gas 5/375°F. Stand dish in a roasting tin filled 2.5cm deep with warm water. Bake for one hour or until crisp and golden.