Three tablespoons of margarine are used to smoothly butter one side of each slice of bread.

Use the remaining butter to generously grease a 1-liter ovenproof baking dish.

Buttery bread should be torn or cut into bits, then layered in the dish's bottom.

Sprinkle over a third of the raisins, add another layer of bread on top, followed by a layer of raisins, and finish with the remaining bread and raisins.

Granulated sugar, salt, cinnamon powder, allspice, eggs, and milk should all be combined in a bowl and mixed completely but not too.

Pour the mixture over the bread and raisins, and then give it 15 minutes to set.

Bake at 190°C (375°F) in a preheated oven until the pudding is properly puffed, the top is well browned, or a knife inserted in the centre comes out clean.