Summer Bread and Butter Pudding

Best food idea of the summer so far, on about the only summer's day. Doubtless it has been done before, but I hadn't heard of it - and my wife was the one who suggested this way of using our limited crop of black- and redcurrants, about 250 grammes in total. Birds and bad weather did for the rest - last year we had perhaps five times as much.

I used some cheap and cheerful brioche rolls, but it could be made perfectly easily with sliced white bread, buttered well (both sides if you wish) layered bread-fruit-bread-fruit-bread, with a sprinkle of sugar on the fruit each time, and again on the top. A custard made with four of our eggs (small ones from the newer chickens), a pint of milk, and about eight teaspoons of sugar all whisked together was poured over the rest, then the pudding popped in an oven at 180 centigrade for 40 minutes.

The fruit burst, colouring some of the custard purple, and the top was glazed with sugar. Left until it was just warm it was delicious.