Sort of Bread and Butter Pudding with Raspberry and Lemon

Every now and again we get some malt loaf or scotch pancakes for the wee man's breakfast. However the pancakes in particular can have a fairly short shelf life, while the malt loaf runs the risk of going stale if not stored properly, and as a result I've found myself having to use up these items quickly before they spoil and have to be thrown out. One way I came up with was this this dessert which is fairly simple to make and can be dressed up with a few fresh raspberries for a little extra tartness.



Left over scotch pancakes, raisin pancakes and/or malt loaf, buttered if you like, but not essential. Enough to line the bottom of a small pie dish, plus another layer.
300ml whole milk
100ml double cream
25g sugar
2 eggs
Juice of half a lemon (grated peel optional)
Pinch of Cinnamon
Ground or shaved nutmeg
Raspberries
Sultana or raisins

Pre-heat oven to 200C
Line the bottom of the pie dish with the pancakes/fruit loaf. Cut to fit, don't worry about gaps. Sprinkle with a half the lemon juice, peel and some cinnamon. Add some raspberries and a few sultanas or raisins. Add second layer, using up the remaining sprinkling ingredients. Cover and set aside.

Whisk up the eggs and sugar in a bowl with some nutmeg (to personal taste, but remember whole shaved nutmeg can be quite strong) until pale and bubbly.

Heat up the milk and cream in a pan and remove from heat just before boiling point. Gentle stir in the egg mix then pour over the pancakes until brim is reached. Throw in a few extra berries if desired and sprinkle a little sugar on to if you want.

Bake for 30 mins or until custard has set and is browning.
Can be served with cream or ice cream

Variations: For extra lemony taste you can use lemon and raisin pancakes or substitute ordinary sugar for lemon sugar.