Bread and Butter Pudding

Preparation: 15 minutes + marinating

Cooking: 45 minutes

Serves 10

½ cup sultanas

¼ cup rum

2 day old loaf of white bread

6 eggs

1 cup caster sugar

1 ltr fresh cream

2 pinches cinnamon

2 tspn vanilla extract

1 lemon, grated rind

1 orange, grated rind

Soak the sultanas in rum for half an hour. Remove the crust from the loaf of bread and break into small pieces. Place the eggs, sugar and cream into a bowl and whisk well. Add the cinnamon, vanilla extract, citrus rind and sultanas and combine. Spread a layer of bread on the base of a large ovenproof pudding dish. Pour some custard over the bread.

Add another layer of bread and some more custard, making sure to evenly distribute the sultanas. Repeat until the dish is full and finish with the remaining custard. Bake in a pre-heated oven at 160°C for 45 minutes or until the pudding is golden. Serve immediately with a little icing sugar and a dollop of cream.