Recipes from England :: English Desserts
Butter for greasing
5 slices white bread, crusts removed,
thinly spread with butter
1/2 c. raisins
2 pieces lemon rind
2 Tbsp. sugar
3 med. eggs (at room temperature)
2 c. milk
1 Tbsp. brown sugar
8 oz. heavy cream, lightly whipped
Thoroughly grease a 6-c. round ovenproof soufflé dish. Lay a slice of buttered bread, butter side up, in the base of the dish, sprinkle and distribute on a few of the raisins, and repeat until bread and raisins are used up, reserving enough raisins to sprinkle and distribute on the top. Slide the 2 pieces of lemon rind down into the dish on opposite sides from each other. Place the white sugar in a mixing bowl, break in the eggs, and beat for 1 minute with a balloon whisk or electric hand mixer. Add milk and mix well. Pour over the bread and push the bread down so that it gets soaked, then sprinkle and distribute the brown sugar on top.
Preheat the oven to 425 degrees fahrenheit and after 5 mins. of preheating, place the pudding in. Bake for 1/2 an hour until the dessert has risen well and the top is crusty and golden brown.
Serve immediately with whipped cream.
