The sweet layer in this bread pudding makes it something really special. But ensure the pot is not too full, otherwise the sweetness will spill over the rim and then you will have a nice mess.

You need (for 10 portions):

• 4 cups full cream long-life milk
• 1 cup white sugar
• 1 heaped tablespoon butter (or margarine)
• pinch of salt
• 4 eggs
• 10 slices white bread, crusts removed and cut in blocks

For the sweet layer you need:

• 1 cup soft butter (or margarine)
• 2 cups sugar
• 2 eggs

Get cracking:

• Combine the milk, sugar,butter and salt in a black flat-bottomed pot and heat until the sugar and butter have melted.
• Beat the eggs with a fork and add it little by little to the warm milk mixture, stirring continuously.
• Add the bread and stir.
• Let it stand for 10 minutes so the bread can soak thoroughly.
• Put the pot on medium coals and heap a few hot coals on the lid.
• Bake for about half an hour or until the pudding has set.
• Move the pot off the coals, clear the coals from the lid and remove the lid.
• Put the hot lid out of harm’s way.
• Mix the ingredients for the sweet layer and spread it over the bread pudding.
• Put the pot back onto the fire, replace the lid and heap many red-hot coals over it so that the upper layer can bake to a dark brown.
• The coals under the pot have to be medium-hot, to stop the pudding from burning at the bottom.
• Finally, bake the pudding another half an hour.
• If you want to bake bread pudding in a cast-iron bread pan like the one pictured below, halve the ingredients, otherwise it will be too much for the bread pan.
• Eat as is, or with custard.

Hint:

• Cover the top of the pot with heavy-duty foil before closing the lid.
• The foil should be larger than the pot so it extends over the sides.
• Should you then remove the lid, the foil will prevent ash from falling into the pudding.

ALSO TRY: Boarding school pudding; Brown Pudding; Sweet couscous; Melkkos