Rick Stein's Bread and Butter pudding
I don't know Rick Stein's recipe, but there is a version I use which I adapted from Anton Mosimann's
1 cup mixed currants & Sultana's ( soaked in 1/4 cup brandy)
10 slices of white bread ( crusts removed )
1 1/2 pints whole milk
1 cup single cream
thick cut seville orange marmalade
1/2 cup light brown sugar
4 egg yolks
1 cinammon stick
Make five thickly spread marmalade sandwiches with the white bread and cut into quarter triangles.
warm the milk and cream in a saucepan with the cinammon stick until hot but not boiling.
Beat the eggs in a glass bowl and add one ladle of the milk/cream mixture to it and mix thouroughly. Add the rest of the milk and return to the saucepan.
Stir constantly over a low heat until the custard thickens enough to cover the back of a spoon.
Take a rectangular dish about 2 inces deep and lay the quartered sandwiches in rowns like fish scales so the points stick up.
Sprinkle over the fruit soaked in brandy and make sure to pour over any of the remaining soaking liquid.
Ladle over the rest of the custard bein sure to leave the points of the bread sticking out. These get lovely and crunchy.
Cover the dish loosely with foil and place the dish in a bain marie ( I know everyone knows what that is, but just in case - A roasting pan large enough to hold the dish, filled with water up to 2/3 the depth of the pan ) and cook at 180o for approx 40 mins.
Remove the foil. sprinkle the top with brown sugar and place under the broiler until golden and crispy
That's it. Wonderful with thick custard or ice cream
For a variation at this time of year, make the sandwiches from left over panatone and serve the pudding with a thick chocolate sauce made from melted chocolate, single cream and a shot of bourbon.
Hope this helps