Lemon Bread and Butter Pudding

Method

• step 1

  Leave the raisins to soak in the lemon juice.

• step 2

  Preheat the oven to 180C and butter a 7" x 9" (18 x 23cm) shallow oven-proof dish.

• step 3

  Butter the bread, spread thickly with lemon curd and cut in to quaters.

• step 4

  Arrange one layer of bread, covering the bottom of the dish and add the raisins and brown sugar before adding the next layer.

• step 5

  Continue like this until all the bread is used up (making about 3 layers).

• step 6

  Beat the eggs and milk together and pour over the bread then leave to stand for 10 mins.

• step 7

  Cook at 180C for about 20 mins or until golden and crisp on the top.