BREAD AND BUTTER PUDDING

Preparation Method :

• Leave the crusts on the bread. Spread each slice with the butter, then cut into four squares.
• Thoroughly butter a deep 7 cups square or oval dish. Arrange half the bread squares over the base, buttered sides up.
• Sprinkle with the currants and caster sugar. Cover with the remaining bread, again buttered sides up. Pour the milk into a jug or bowl.
• Warm, uncovered, on Full for 4 minutes. Thoroughly beat in the eggs. Gently pour over the bread. Sprinkle with the demerara sugar and nutmeg.
• Allow to stand for 20 - 30 minutes, loosely covered with a piece of greaseproof paper. Cook, uncovered, on Defrost for at least 30 minutes.
• Crisp the top under a hot grill before serving.