I have looked all over for my trusty British Cookbook (which has never given me a failure, ever) but I think it went into a box for moving
I've found one that is very similar so I've changed it from memory, mind, I haven't made one for about 8 years and the memory is a bit....what are we talking about?
Preparation Time: 20 mins
Cooking Time: 30 mins (approx)
25g butter or marg
10 thin slices bread (1 or 2 day old bread is ideal. Cut off the crusts)
2 tsp cinnamon powder
400ml full cream milk
2 large eggs
25g granulated sugar
extra marg (for greasing)
Extras: 1 litre (2 pint) pie dish
1. Grease the pie dish with the extra butter.
2. Butter each bread slice.
3. Cut into triangles.
4. Arrange a layer of bread, buttered-side up, in the bottom of the dish.
5. Add a layer of sultanas.
6. Sprinkle with a little cinnamon and sugar
7. Repeat the layers of bread and sultanas, sprinkling with cinnamon and sugar, until you have used up all of the bread.
8. Finish with a layer of bread, then set aside.
9. Gently warm the milk in a pan over a low heat to just below boiling point. It must not boil.
10. Break the eggs into a bowl.
11. Add three quarters of the sugar.
12. Whisk until pale in colour.
13. Add the warm milk to egg, whisking to combine.
14. Pour the custard over the prepared bread layers.
15. Sprinkle with nutmeg or cinnamon
16. Sprinkle with the remaining sugar.
17. Leave to stand for 30 minutes.
18. Preheat the oven to 180C .
19. Place the dish into the oven.
20. Bake for 30-40 minutes, or until the custard has set and the top is golden brown.
Try it tonight, once you start making them it becomes effortless oh! When I find my book I must give you the rice pudding yummy and nice to pop in the oven on cold winter nights. I'll never run out of puddings as my husband was crazy about his pud