Traditional Bread and Butter Pudding with Cider Sauce
- 425 ml milk
- 285 ml double cream
- 85 g butter
- 25 g dried sultanas
- 25 g dried raisins
- 100 g caster sugar
- 75 g demerara sugar
- 1 tblsp ground nutmeg
- 1 tsp vanilla essence
- 6 medium egg yolks (keep the whites for meringues, later)
- 1 light fruit loaf (preferably 1 day old, cut into 1.3cm/5" slices)
- Bring the milk, cream and vanilla essence gently to the boil in a saucepan, then remove quickly from the heat.
- Spread the fruit loaf slices generously with the butter and cut them diagonally in half.
- Grease an ovenproof dish with butter and layer the slices in it, sprinkling the sultanas and raisins as you do so.
- Beat the egg yolks and sugar together in a large mixing bowl until pale and creamy.
- Slowly add the milk mixture, whisking all the time.
- Pour the milk mixture over the buttered slices and leave to soak whilst setting the oven to preheat to 180°C (350°F/Gas 4).
- Make a 'bain marie' by placing the dish in a roasting tin filled with boiling water to halfway up the sides.
- Sprinkle the nutmeg and brown sugar over the top of the pudding, and bake in the middle of the oven for about 45 minutes, when the custard should be set and the top a golden colour.
- Now for the sauce: Beat the egg yolks and sugar together in a bowl over a saucepan of simmering water until the mixture is pale and creamy, and the sugar has dissolved.
- Gradually add the cider, beating all the while, until the sauce has a creamy, mousse-like consistency.
- Pour into a warmed sauceboat and serve with the pudding straight away.