Bread and Butter Pudding

Method

1. Lightly grease a small ovenproof dish of about 15 cm (roughly 350-400 ml capacity) with a little of the butter. Spread 3 slices of bread on one side with 12 g of softened butter, right to the edges, and cut each slice corner to corner into two triangles.
2. Arrange half the triangles in the dish, buttered side up and overlapping like roof tiles. Scatter over half of 20 g of sultanas, then layer in the remaining bread and tuck the rest of the sultanas between the slices so they are shielded from the heat and do not scorch. Grate a little nutmeg over the top.
3. In a jug, whisk 1 of egg with 15 g of caster sugar and 0.25 tsp of vanilla extract until smooth and pale, then whisk in 130 ml of whole milk and 20 ml of double cream. Do not over-beat; you want a custard, not a foam.