Bread and Butter Pudding

This is a recipe from The Dairy Book of Home Cookery - my Mum's oldest recipe book, an absolute relic that was a gift to her from my lovely Great Nan, or as she was known to me Nanny Bridge (for Bridget).

It is a basic recipe that anyone can make and is a great way of using up old bread and making a classic, stodgy British pudding - perfect for today, St George's Day.

6 slices of white bread

50g butter

50g mixed fruit

100g caster sugar

Pinch of mixed spice

2 large eggs

1 pt milk

Cut off the crusts from the bread and spread both sides of each slice with butter, generously and then cut into triangles.

Put a layer of the bread on the bottom of a greased, oven-proof dish and sprinkle with some of the mixed fruit and sugar and a little sprinkling of mixed spice. Then repeat the process until you have used up all of the bread.

Beat the eggs and milk together and then strain over the bread and leave to stand for about an hour.

Place into a pre-heated oven at around 180 degrees and bake for around 45 minutes, or until the pudding is set and golden brown.

Serve with custard, cream or ice cream for a classic pudding.