Bread And Butter Pudding With Dates - cooking recipe

Ingredients

6 slices white bread, buttered
6 ounces dates, pitted and chopped
4 eggs
2 ounces caster sugar
20 fluid ounces milk
1 teaspoon vanilla essence
1/2 teaspoon freshly grated nutmeg

Preparation

Preheat the oven to 170C, 325F, Gas mark 3. Grease a 7.5cm/3 inch deep ovenproof dish.
Remove the crusts from the buttered bread and cut into quarters (triangles or squares).
Place half in the bottom of the prepared dish sprinkle with the chopped dates then arrange the remaining bread triangles, buttered side up, over the dates.
In a saucepan, heat the milk to hot but not boiling.
In a large bowl, mix together the eggs, vanilla and sugar then add the hot milk, stirring well.
Slowly strain over the bread and fruit, being careful not to dislodge the top layer of bread.
Leave to stand for 10 minutes.
Sprinkle with a little extra sugar and grated nutmeg then bake in the oven for 30-40 minutes until the top is browned and crispy.