Bread and Butter Pudding:

• 3-4 slices of good quality white bread with the crusts cut off.
• 10g butter, not margarine.
• Freshly grated nutmeg
• 25g sultanas
• 1 large egg
• 125ml cream
• 50ml milk
• � teaspoon vanilla essence
• 40g sugar

Preheat the oven to 180deg c/350deg f/gas 4

Butter the bread, place one slice, butter side down in your Cully & Sully ramekin, sprinkle with nutmeg and sultanas. Build up layers like this until your ramekin is full and covered by a slice of bread.

In a bowl whisk the egg, add the cream, milk, vanilla essence and sugar. Pour the mixture over the bread through a fine sieve. If you have time you can allow it to chill for an hour in the fridge.

Sprinkle the surface with sugar. Place in a bain-marie, the water should go half way up the side of the ramekin. Bake for 20 - 25 minutes until crisp and golden. Serve warm with whipped cream.

Can be frozen before being cooked.