Bread and Butter Pudding

Method

Soak the sultanas in the rum overnight. Cut the buttered bread into triangles and arrange buttered side up in layers in a buttered 750ml/1 1/2pt ovenproof dish, sprinkling the layers with the fruit, sugar and lemon rind. Heat the cream but do not allow to boil. Whisk the eggs lightly and pour the cream on to them, stirring all the time. Strain the mixture over the bread, sprinkle some demerara sugar on the top and let the pudding stand for ½ hour. Bake at 180C/350F, gas 4 for 30-40 mins, until the top is crisp and golden. Serve hot. PER SERVING 477 Kcal, fat 25.2g, saturated fat 14.2g, salt 0.8g, carbohydrate 51.8g, sugars 32.9g, fibre 1g.