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Bread and Butter Pudding

Cut some thin slices off a square loaf and butter them on one side. Place a layer of them at the bottom of a pie-dish; scatter over them some currants and raisins that have previously been soaked in boiling water; put another layer of bread and butter and more currants and raisins, and so on until the dish is three parts filled. Do not press the bread down. Fill up the dish with hot custard, pouring it in a little at a time so that the bread may absorb it. Set it to cook in a moderately hot oven, and remove it as soon as done.