Bread and Butter Pudding

Method

1. Pre heat the oven to 180 degrees Celsius. Butter the bread and cut each slice of buttered bread in half – leaving the crusts on.
2. Now arrange one layer of buttered bread over the base of the baking dish, sprinkle the candied peel and half the raisins over, then cover with another layer of the bread slices and the remainder of the raisins.
3. In a glass measuring jug, measure out the milk and add the cream. Stir in the sugar and lemon zest, then whisk in the eggs.
4. Pour the whole lot over the bread, sprinkle over some nutmeg, and bake in the oven for 30-40 minutes. Serve warm with cream or custard.
5. VARIATIONS: Sprinkle nuts in with the raisins, add fresh or tinned fruit, use old fruit bread or Hot Cross Buns sliced