Sluttishly Easy: Bread and Butter Pudding

I've decided to take advantage of the revoltingly rainy weather outside and do what I do best on rainy days. Namely, over-indulge in wintery comfort foods without guilt. And what better traditional, old-fashioned dessert than a good ol' British bread and butter pudding?

This recipe is a handy way of using up the ends of loaves that are almost past their best. It's simple, sweet and stodgy, and goes great with custard, ice-cream or an accompanying large tipple of something creamy, like a boozy hot chocolate or Bailey's.

What you'll need is:
(Serves 4)
8 slices of bread, buttered and sliced into either triangles or soldiers
(I use plain white, but you can use whatever bread you like best)
100g raisins, currants or sultanas (or a mix of all three)
50g sugar
1 pint milk
2 eggs
Nutmeg
Large oven-proof dish, like a casserole dish, to bake in

All you need to do is:
1.Grease your dish and stick your oven on so it can be pre-heating to 100C.
2.Arrange your bread soldiers butter side up so that they cover the bottom of the dish.
3.Chuck in half your fruit and a third of your sugar, sprinkling so that they're spread across the bread.
4.Add another layer of bread, then another layer of fruit and sugar, and finally one last layer of bread.
5.In a jug or bowl, whisk together the eggs and the milk, then pour over the top of the pudding.
6.Make a brew and chillax for twenty minutes or so until the egg and milk mixture has soaked into the bread.
7.Sprinkle the last third of sugar and the nutmeg across the top of the pudding, then bake for 50 minutes until the top is crispy and gold. Wait until it's cooled enough that you don't burn your tongue, but serve whilst it's still warm.