Bread & butter pudding with pecan maple topping

This pudding has been around forever and there have been many different variations over the years. Recipes often include spice, but I have added a lovely nutty glaze instead. It’s best to use a wide dish rather than a deep one.

Serves 6

Prepare ahead Can be assembled ready for baking up to 4 hours ahead.

100g (4oz) caster sugar

100g (4oz) sultanas

grated zest of 1 lemon

3 eggs

150ml (5fl oz) pouring double cream

300ml (10fl oz) milk

8 thin slices of white bread

75g (3oz) butter, melted, plus extra for greasing

for the topping

25g (1oz) pecan nuts, coarsely chopped

3 tbsp maple syrup

• You will need a wide 2-2.25 litre (3 ½-4 pint) ovenproof dish. Preheat the oven to 200C/180C fan/gas 6 and grease the dish with butter.
• Measure the sugar, sultanas and lemon zest into a bowl. In a separate bowl, mix the eggs, cream and milk then pour into a large jug.
• Lay the bread out on a board. Brush the slices with melted butter, then slice each piece into four triangles.
• Arrange half the triangles over the base of the dish and scatter over the sultana mixture. Arrange the remaining triangles of bread over the top. Pour over the egg mixture and leave for about an hour.
• Bake in the oven for 30-40 minutes until the bread is golden and the custard is set.
• Put the pecans in a small frying pan and toast for a few minutes until browned. Remove from the heat, add the maple syrup and stir. Immediately spoon the topping over the pudding and serve warm with pouring cream.