method
1. Lightly grease a 2 pint ovenproof dish with a little of the softened butter.
2. Spread the rest of the butter evenly over the bread, then cut each slice in half diagonally. Arrange the buttered bread in the prepared dish, each slice slightly overlapping the last. Sprinkle the currants and Seedless white raisins over the top.
3. Beat the eggs, milk, sugar and mixed spice together in a bowl, then pour over the bread. Leave to soak for 30 minutes.
4. Bake in the middle of the oven at 180°C (160°C fan oven) mark 4 for 45 - 55 minutes or until the pudding is golden brown but still slightly moist in the centre.
Serve with a drizzle of light cream.
