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Irish Bread and Butter Pudding Rating :  

'We ate this as children all the time. Often my mother made it with margarine instead of butter, but using Irish butter makes it really rich', says Anne Kennedy, Greatfood.ie's Managing Editor. 'She used the nutmeg that was left over from the Christmas cake, it could have been years old. The bread sticks out the top and gets really crusty. Don't be tempted to refine it - forget about using brioche or good bread, you need to use a sliced pan and gritty granulated sugar!'.

Serves 4


8 slices white bread
A good bit of butter
450ml (3/4) pint of full-fat milk
2 eggs
50g (2oz) granulated sugar
50g (2 oz) sultanas
Ground nutmeg or cinnamon

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1. Remove the crusts from the bread. Butter each slice on one side only and cut into triangles.
2. Use some of the butter to grease an oven-proof dish. Cover the base of the dish with one layer of bread triangles keeping the buttered side down.
3. Sprinkle some of the sultanas on the bread with a little nutmeg or cinnamon.
4. Repeat with another layer of bread, sultanas and spice, finishing with a layer of bread with the buttered side up.
5. Beat the eggs with the milk and sugar and pour over the bread layers. Let it sit for half an hour so that the bread soaks up the liquid. Bake at 180C/ 350F/ Gas 4 for about half an hour or until golden and puffy. Eat on its own straight from the oven.

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