Rich Bread and Butter Pudding

This was adapted from Delia Smith's Rich Bread and Butter Pudding recipe in her "Complete Illustrated Cookery Course"

6-8 slices bread (preferably some of your own left-over home made bread)
2 oz. butter
1/3 cup apricot or raspberry preserves 
1/3 cup currants or raisins (soaked in hot Earl Grey tea for about ten minutes, then drained)
1 1/4 cups milk
1/3 cup heavy cream
1 tbsp Cointreau
1/3 cup sugar, plus one tablespoon to sprinkle on top 
grated zest of ½ a small lemon or lime
3 eggs
freshly grated nutmeg


Method

Pre-heat the oven to 350° F. Spread each slice of bread with butter and preserves, and then cut into 1 1/2 inch cubes. Butter a 2 pint baking dish and add half the buttered bread cubes, sprinkle half the currants over the bread. Then add the rest of the bread cubes and the remainder of the currants.

Mix the milk, heavy cream and Cointreau together in a medium basin, and stir in the sugar and lemon zest. Whisk the eggs in a separate bowl and add to the milk mixture. Pour all the milk and cream mixture over the bread. Top with some freshly grated nutmeg and one tablespoon of brown sugar. 

Bake in the oven for about 35 minutes. Serve warm, although it's extremely delicious cold straight out of the fridge! And of course, it is wonderful with custard even though it's very moist indeed.