Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

Currant and Sultana Pudding




Source of Recipe


Sainbury's


List of Ingredients




6 thin slices white bread
50g butter
2 large eggs
600ml baby's usual milk
25g castor sugar
50g mixed currants and sultanas


Recipe



Grease an oven proof dish. Cut all the crusts off the bead and spread lightly with butter.

Cut the bread slices in half to make large triangles.

In a jug, whisk together the eggs, baby's usual milk and sugar.

Place a layer of bread on the bottom of the dish and sprinkle with currants/sultanas. Repeat until you have used up all the bread. FInish with a sprinkle of currants/sultanas.

Pour the egg and milk mixture over the bread.

Place in the oven in a bain marie for 3/4 - 1 hour at 170ºC, 325ºF, Gas Mark 3.