For a modern pudding, melt the butter in the microwave.
4 large slices white bread with crusts removed (140g)
75 g butter or margarine
50 g caster sugar
60 g sultanas
450 ml full cream milk
freshly grated nutmeg
Set the oven to 190ºC / Gas 5.
Grease an ovenproof dish with the butter paper (or use a little oil) so that the pudding does not stick.
Spread the bread with the butter and cut each slice into four equal strips. Keep one and a half slices for the top of the pudding.
Save one teaspoon of sugar for the topping. Place a layer of bread in the dish and sprinkle with caster sugar and sultanas. Add more bread and the remaining sugar and sultanas.
Arrange the remaining slices of bread neatly on top of the pudding with the butter side up.
Beat the eggs with the milk and pour into the dish. Sprinkle the top with nutmeg and teaspoon of sugar. If possible, leave to stand so that the bread absorbs the milk.
Bake for 30-40 minutes until the pudding is golden and the egg has set to a firm custard. You can test this by shaking the dish gently.
Serve warm or cold.