This Rich Bread and Butter Pudding is a British favourite and perfect after a Sunday roast.
6 tea buns or croissants or Panettone slices
55g (2 oz) butter
75g (3 oz) dried luxury mixed fruit
250ml (½ pint) double cream
250ml (½ pint) milk
55g (2 oz) caster sugar
1 tsp vanilla extract
Sifted icing sugar
1. Cut the buns in half, horizontally and spread thickly with butter, then slice each vertically into three pieces. Arrange the slices overlapping in a buttered 2 litre shallow dish and sprinkle over the dried fruit.
2. Place the cream and milk into a saucepan with the sugar and heat until tepid, stir to dissolve the sugar. Whisk the remaining ingredients together and then whisk in the cream mixture and pour over the buns. Allow to soak for at least 30 minutes.
3. Bake in the centre of the main oven at 180ºC (350ºF), Gas Mark 4 for 35-40 minutes, until golden and just set in the middle.
4. Sprinkle with icing sugar to serve.
Delicious served hot or cold.