And finally, the dessert.
I chose this because its my friend Colin’s favourite and it was also something I could prep earlier in the day and then just pop in the oven when we were tucking into the main.
This recipe came from the BBC
- 8 slices of large, thin white bread
- 50g sultanas
- 350ml whole milk
- 50ml double cream (go for more to serve)
- 2 free range eggs
- 25g butter (and more for greasing)
- 25g granulated sugar
- grated nutmeg
- 2 tsp ground cinnamon
- Grease a 1 litre/2 pint pie dish with butter.
- Cut the crusts off the bread. Spread each slice with on one side with butter, then cut into triangles.
- Arrange a layer of bread, buttered-side up, in the bottom of the dish, then add a layer of sultanas. Sprinkle with a little cinnamon, then repeat the layers of bread and sultanas, sprinkling with cinnamon, until you have used up all of the bread. Finish with a layer of bread, then set aside.
- Gently warm the milk and cream in a pan over a low heat to scalding point. Don’t let it boil.
- Crack the eggs into a bowl, add three quarters of the sugar and lightly whisk until pale.
- Add the warm milk and cream mixture and stir well, then strain the custard into a bowl.
- Pour the custard over the prepared bread layers and sprinkle with nutmeg and the remaining sugar and leave to stand for 30 minutes.
- Preheat the oven to 180C/355F/Gas 4.
- Place the dish into the oven and bake for 30-40 minutes, or until the custard has set and the top is golden-brown.
Serve with double cream