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.

Immediately spoon the topping over the pudding and serve warm with pouring cream

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