For bread and butter pudding, you will need:

4 slices of white bread
60g unsalted butter
2 heaped tbsp caster sugar
1 tbsp granulated sugar
2 cups milk
3 large eggs, beaten
handful of sultanas (optional)
1/2 tsp ground cinnamon
1 cup pouring cream

(serves 4)

Butter the bread on both side and cut each slice into 4 small squares. Arrange in an overlapping fashion in an ovenproof dish, with the sultanas in between.

Whisk together the milk, caster sugar and eggs. Pour over the bread and refrigerate for two hours for the liquid to be soaked up. Sprinkle the cinnamon and granulated sugar over the top and bake in the center of a preheated oven at 180°C (350°F) for about 45 minutes, or until the top is golden and the milk/egg mixture is cooked through. If the top browns too soon, move it down to a lower shelf in the oven. Serve with pouring cream.