PREAMBLE

My English readers will no doubt have mixed memories of this dish from school days. Don’t despair, I have added a couple of things (namely cream and sherry) that would not have appeared in the school cook’s shopping list (well not for the pupils anyway!).

INGREDIENTS

This recipe should be enough for 4-6 people.

 Approximately six medium thickness slices of brown bread (if you need more then use more)

 Approximately six medium thickness slices of white bread

 A cupful of raisins

 Half a pint of double cream

 A quarter pint of milk

 Two eggs

 Two glasses of sherry

 Four tablespoons of demerara sugar

 Two drops of vanilla essence

 Nutmeg

 Butter

PREPARATION

 Butter the bread and cut the crusts off (save the crusts for later).

 Cut the bread into soldiers (approximately 1 inch wide).

 Layer the base and side of a casserole/baking dish (dimensions approximately 5 inches deep, 8 inches in length and 5 inches wide) with the alternate brown and white soldiers (butter side down).

 Sprinkle the few raisins, then place more bread on top (butter side down), press down.

 Repeat the above step with layers of raisins and bread until you come to ½ an inch or so from the top of the dish.

 Mix the milk, cream, eggs, vanilla, sherry and sugar thoroughly.

 Pour the mixture evenly, and slowly, over the bread allowing it to soak in.

 Place the crusts of bread in a pattern over the top of the dish.

 Sprinkle some raisins, sugar and a generous pinch on nutmeg over the top.

COOKING

Place in a preheated 180 degree oven for 45 minutes. Serve piping hot.

TIPS

This dish is very good with either custard or double cream.

Any leftovers can be served cold with ice cream.

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