- Serves: 6
- Cook Time: 45 minutes plus 1 hour standing time
- Prep Time: 10 minutes
- Effort: easy
- 10 - 12 slices white bread, crusts removed buttered and cut in half diagonally
- 50 g butter, softened, plus extra for greasing
- 40 g raisins
- 40 g sultanas
- caster sugar, for glazing
For the custard filling
- 400 ml milk
- 400 ml double cream
- 2 vanilla pods, split lengthways
- 8 egg yolks
- 150 g caster sugar
1. Remove all the crusts from the bread, butter and cut into triangles.
2. For the custard filling: bring the milk, cream and vanilla pods to simmering point over a low heat.
3. In a mixing bowl, whisk together the egg yolks and sugar. Pour in the hot milk and cream, whisking continuously.
4. Keep warm while you grease a large ovenproof dish with butter.
5. Line the dish with a third of the buttered bread, top with the half of the raisins and sultanas and pour over the custard. Repeat with a second layer and top with a final layer of buttered bread. Remove vanilla pod before pouring over the hot custard. Leave to stand for one hour.
6. Preheat the oven to 170C/gas 3 when you are ready to cook the pudding.
7. Make a bain-marie, by placing the dish in a roasting tin slightly larger than the dish. Fill the tin halfway up with warm water and cover with buttered aluminum foil.
8. Bake in the oven for 25-30 minutes until the custard has thickened.
9. Preheat the grill to hot.
10. Generously sprinkle with remaining sugar, place the dish under a grill and colour until golden-brown. (Alternatively you can use a blow torch to caramelise the sugar) Serve warm.
Made with produce from Daisy's Farm Fresh Milk - finalists of the Local Food Hero Awards 2007.
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