Bread and Butter Pudding

3-4 slices of bread and butter
2 oz currants
1 tablespoon caster sugar
3/4 pint milk
2 eggs
Ground nutmeg

Cut the bread into strips and arrange, buttered side up in layers in a greased oven proof dish, sprinkling the layers with fruit and sugar. Heat the milk, but do not allow to boil. Whisk eggs lightly pour milk on them, stirring all the time. Strain the mixture over the bread, sprinkle some nutmeg on top and let the pudding stand for 15 minutes. Bake in a moderate oven 350F Mark4 for 30 - 40 minutes, until set and lightly browned.