Bread-and-butter pudding with lemon and nutmeg. (See also: Eggs in Moonshine)

Original Receipt from J.Salmon

A very rich variation of bead and butter pudding

2 oz butter
6 thin slices white bread (crusts removed)
2 oz sultanas
2 oz caster sugar
3/4 pint milk
1/4 pint single cream
3 eggs, beaten
Grated rind of half a lemon
Freshly ground nutmeg

Set oven to 350° or Mark 4. Use a little of the butter to grease a shallow ovenproof dish, and use the rest to butter the bread generously. Cut the bread into strips and arrange in the dish, buttered side up, in layers sprinkled with sultanas and sugar, finishing with a layer of buttered bread. Heat the milk and cream to just below boiling point and stir into the eggs; add the lemon rind. Pour over the bread, sprinkle with nutmeg, and leave to stand for 20 minutes. Bake for 30-40 minutes until the custard is set and the top is crisp and golden.

Serves 4.