Culinary Corner: Viking’s Bread & Butter Pudding

Preheat the oven to 175°C, then butter a pie dish generously. Cut the crusts off the bread and butter each slice, then cut each slice diagonally in half.

Arrange the bread slices in the dish, buttered side up, overlapping as much as possible until the bottom of the dish is covered. Next, sprinkle over half the sultanas and 1 teaspoon of the cinnamon.

Repeat with a second layer, sprinkling over the remaining sultanas and cinnamon.

To make the custard, heat the milk and cream together in a pan until just at simmering point. In a mixing bowl, whisk together the eggs and sugar until light and creamy.

Gently whisk the warmed milk into the egg mixture, whisking thoroughly, then pour over the bread layers. Garnish with a grating of nutmeg and a scattering of brown sugar.

Bake in the oven for 30 to 40 minutes until the custard has set and the pudding is golden brown.