Ingredients

• Green’s Egg Custard Mix
• 6 Slices of bread buttered both sides
• 25g/1oz Soft Brown Sugar
• 50g/2oz Raisins or Currants
• 600ml milk (just over a pint, although a pint will work but the pudding is slightly thicker)
• A 1 ½ pint dish, 5cm deep

TO PREPARE THE BREAD & BUTTER PUDDING:

1. 1. Preheat oven to 175°C, 155°C (fan oven), 345 °F, Gas Mark 3.
   2. Butter the white bread – remove crusts and cut each slice into 4 triangles.
   3. Grease a (1 pint) ovenproof dish.
   4. Layer bread, butter side up then sprinkle with some of the sugar and raisins.
   5. Repeat until all bread fruit and sugar is used up.
   6. Prepare the egg custard as back of pack.
   7. Carefully pour over the bread into the dish, allowing it to soak into the bread.
   8. Place in oven for 20 minutes until golden brown.