Prepare time
10- 20 mins


  • Bread slices
  • buttered – 6
  • Grated orange rind – 2 tbsp
  • Sultanas – 2 tbsp
  • Eggs – 2
  • Currants – 1 tbsp


? Cut each slice of bread into 4 triangles and arrange in a 1.2 litre pie dish, buttered side upwards. ? Combine the milk, sultanas, currants, grated orange rind, chopped peel and 1 tablespoon of the sugar in a bowl or jug and cook, uncovered, at full (100%) power for 2 minutes or until the milk is hot but not boiling. ? Beat the eggs in a separate small bowl. Add 2 tablespoons of the hot milk mixture, stir thoroughly, and then pour into the remaining milk mixture. Stir, then pour into the pie dish. ? Reduce the setting to medium low (35%) and cook for 7 minutes. Turn the dish round, sprinkle the remaining sugar over the pudding and cook for a further 2 minutes or until the custard is just set.? For a more attractive finish, brown the pudding under a preheated conventional grill at a distance of 15—20 cm (6—8 inches). Serve hot or cold.