Bread and Butter Pudding

6 Thin slices of White Bread (I sometimes use Brown)
50 g (2 oz) Butter
50 g (2 oz) Currants or Sultanas or both.
40 g (1 1/2 oz) Castor Sugar (or Brown Sugar)
2 Eggs
1 Pint of Milk
1 litre (2 pint) Ovenproof Dish
Serves 4

* Remove crusts from the bread.

* Thickly spread butter over bread slices.

* Lightly grease the oven dish and put half of the bread into the dish.

* Sprinkle with all the fruit and half of the sugar.

* Put the remaining bread on top buttered side up.

* Sprinkle with the remaining sugar.

* Beat the eggs and milk together.

* Pour over dish (you may want to strain this).

*Leave to stand for about 30 minutes. This allows the milk and egg mixture to be absorbed by the bread.

* Preheat oven to 160 C, 325 F, Gas Mark 3.

* Bake for 45 – 1 hour until set and the top is looking a lovely golden brown.

* Enjoy!