This is the classic English dessert, made as simply and originally as the original. With ingredients you have already lying around the house, this delicious dish for 4 is the perfect Sunday afternoon delight to treat your sweet tooth.
Enjoy cold, or right out of the oven. Make it with wholewheat or multigrain bread for a sporty power snack with reduced calrories and sugarfree sweetener for all you diet folk out there.
Enjoy cold, or right out of the oven. Make it with wholewheat or multigrain bread for a sporty power snack with reduced calrories and sugarfree sweetener for all you diet folk out there.
Ingredients
- 30g butter, plus extra for greasing
- 8 thin slices bread
- 50g raisins/kismis
- 2 tsp cinnamon powder
- 350ml whole milk
- 50ml cream
- 2 eggs
- 25g powdered sugar
- Nutmeg, grated, to taste
Preparation time: 30 minutes
In the oven: 30 minutes
In the oven: 30 minutes
Method
- Grease a 1 liter metal tray with 1 tsp of the butter.
- Cut the crusts off the bread. Spread each slice with on one side with butter, then cut into triangles.
- Arrange a layer of bread, buttered-side up, in the bottom of the dish, then add a layer of sultanas. Sprinkle with a little cinnamon, then repeat the layers of bread and raisins, sprinkling with cinnamon, until you have used up all of the bread.
Finish with a layer of bread, then set aside. - Gently warm the milk and cream in a pan over a low heat to scalding point. Don't let it boil.
- Crack the eggs into a bowl, add three quarters of the sugar and lightly whisk until pale.
- Add the warm milk and cream mixture and stir well, then strain into a bowl.
- Pour this over the prepared bread layers and sprinkle with nutmeg and the remaining sugar and leave to stand for 30 minutes.
- Preheat the oven to 180C/355F/Gas 4.
- Place the dish into the oven and bake for 30-40 minutes, or until the cream has set and the top is golden-brown.
