Bread and Butter Pudding

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1Grease a 1 litre/2 pint pie dish with butter.
2. 2Cut the crusts off the bread. Spread each slice the with on one side with butter, then cut into triangles.
3. 3Arrange a layer of bread, buttered-side up, in the bottom of the dish, then add a layer of sultanas.
4. 4Scatter with a little cinnamon, then repeat the layers of bread and sultanas, sprinkling with cinnamon, until you have used up all of the bread. Finish with a layer of bread, then set aside.
5. 5Gently warm the milk and cream in a pan over a low heat to scalding point. Don't let it boil.
6. 6Crack the eggs into a bowl, add three quarters of the sugar and lightly whisk until pale.
7. 7Add the warm milk and cream mixture and stir well, then strain the custard into a bowl.
8. 8Pour the custard over the prepared bread layers and scatter with nutmeg and the remaining sugar and leave to stand for 30 minutes.
9. 9Heat the ovenSet the oven to 180C/355F/Gas 4.
10. 10Put the dish into the oven and put it in the oven for 30-40 minutes, or until the custard has set and the top is golden-brown.