Summer bread and butter pudding

Method

1. Grease the baking dish with a little of the butter. Generously butter the slices of bread on one side with the remaining butter and cut into fingers. Put half into the prepared dish, butter side up.

2. Sprinkle over half the sugar and the sultanas, arrange the peach slices on top, finish with the remaining bread, buttered side up. Whisk together the eggs and milk. Pour over the bread and leave to stand for 30 minutes, to allow the bread to absorb some of the liquid.

3. Preheat the oven to 170C/gas 3.

4. Sprinkle the remaining sugar on top of the pudding then bake in the oven for 45 minutes - 1 hour, until set and the top is crisp and golden.

5. Serve with vanilla ice cream.

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Ingredients

50g Butter, softened
8 slices white bread
50g sultanas
2 large Peaches, stones removed, then sliced
50g caster sugar
4 Eggs
1 vanilla pod
500ml full fat Milk
vanilla ice cream, to serve

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