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| INGREDIENTS | METHOD |
| 50g/2oz Butter 1 loaf of Barkat White or Brown Bread 100g/4oz Sultanas 4 tbsp Chunky cut marmalade 1 teaspoon Cinnamon 2oz Demerara Sugar 2 eggs (lightly beaten) 1 pint of milk |
1. Use the buter to grease 1.5 lt/2.5 pint ovenproof dish. 2. Butter each slice of bread and then spread with marmalade. 3. Place a layer of bread over the base of the dish, overlapping the slices 4. Sprinkle with sultanas and continue to make alternative layers of bread and fruit. 5. Dissolve the sugar in the milk over a low heat 6. Remove from the heat and gradually add the egg and mixed spice and whisk thoroughly. 7. Pour the mixture over the bread and fruit mixture and leave to soak for 10 minutes. 8. Bake in an oven set at 180c, 350f or gas mark 4 for 50 minutes to 1 hour 9. Sprinkle with sugar and serve immediately. |