Bread and butter pudding (Serves 5) © Tim O’Sullivan, At home in Renvyle
Preheat oven to 190° c/375° f/Gas 5
Use a little butter to grease a dish (25cm x 25cm and 5cm deep). Dip the milk, cream and salt to the boil with the vanilla pod.
Whisk the eggs and sugar and add to the cream and milk mixture.
Pour this custard over the bread and sprinkle the sultanas on top.
Cook in oven for 40-50 minutes in a bain marie roasting dish with simmering water coming half-way up the bowl. This will provide a gentle heat and cook the pudding evenly.
To serve cut into rings using a pastry cutter and serve with hot crème anglaise.
