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Heat
the milk in a saucepan and bring to the boil.
Butter the
slices of bread and cut diagonally corner to corner to form
triangles, Mix together the sultanas and currants and place
three quarters of them in the base of a 1.4 litre (2½
pint) shallow ovenproof dish.
Arrange the bread neatly on
top, overlapping and with the pointed ends uppermost. Sprinkle
on the remaining currants and sultanas. Beat together the
eggs, caster sugar and milk and pour over the bread to soak
for 5 minutes.
Make sure the bread is covered and pushed
down well into the milk.
Sprinkle the demerara sugar and
cinnamon over the top and place in a roasting tin containing
enough hot water to come half way up the side of your
bowl. Place in the oven and cook at 180°C (350°F)
(Gas Mark 4) for approximately 55 minutes until the mixture
has lightly set and the top is golden brown.
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