I tried this Baked Bread-And-Butter Pudding from Mrs. Beeton's book this week, and I must say, it was a journey back in time that delighted my taste buds. The method was straightforward, but the surprise came from the lemon peel. I've often used vanilla in my puddings, but the lemon peel added a bright, subtle zest that elevated the dish. It was a delightful twist on a classic, and I found myself savoring each bite, appreciating the simplicity and elegance of the flavors. This recipe is perfect for the weeknight cook who wants to impress without spending hours in the kitchen. The prep work is minimal, and the baking time allows for a relaxing evening. I served it straight from the pie dish, as instructed, and it was a hit. The bread was soft, the currants plump, and the custard just set — a comforting end to a long day. I recommend giving this a try, especially if you have a sweet tooth and a penchant for nostalgia.