Easter is that strange period between winter and early summer. Some years it is still winter, others spring has occurred. But it’s still cool enough to enjoy a good feast. Now although both Fanny and I are chocoholics, a number in our respective circles really don’t enthuse the same way so this pudding is for those that want to partake – without chocolate. This is our bread and butter pudding and it’s divine!

Serves 4 (including seconds)
•    100g sugar
•    1 teaspoon ground cinnamon
•    ground nutmeg
•    zest of a grated orange and half a lemon
•    9 slices of farmhouse bread
•    Butter
•    4 handfuls of raisins
•    3 tspns glace ginger
•    750ml milk
•    250ml dbl cream
•    5 eggs

First of all have your 9 thickish slices of white farmhouse bread and butter them. I buttered them both sides actually, but then I would.

Cut them diagonally in half and place them on the long side as shown in the photos.

Sprinkle over the orange and lemon zest and the several handfuls of raisins. Make sure you have decent raisins that are plump and juicy and not some decrepit crystallised ones that some supermarkets will palm off. Drop the ginger in between the slices.

Take the 5 eggs and whisk them till pale

Add the milk and the cream, and the nutmeg and cinnamon and then whisk until mixed.

Pour over the bread ensuring that each slice has a coating and then leave to stand to allow the bread to absorb the milk.

Then place in the oven at 180° for 35-40 minutes until brown.

To enjoy, serve warm with some gorgeous custard.