In 50 years of recipe writing there are certain recipes that stand out, probably because something marks them out from all the rest. What makes this one a stand-out is its sheer volume of popularity – people never stop praising it. I’ve always been (and still am) a huge fan of classic bread and butter pudding that’s toasty and crunchy on the top, wobbly underneath and fragrant with nutmeg, citrus peel and currants.