Raisin Bread and Butter Pudding

Ingredients

• 50g/2oz butter, softened, plus extra for greasing
• 400g raisin loaf, crusts on
• 750ml/1¼ pints milk
• 142ml carton double cream
• 4 eggs
• 50g/2oz caster sugar
• 2 tbsp brandy or 1 tsp vanilla extract
• 2 tbsp demerara sugar
• 2 tbsp chopped nuts
• 1 tsp ground cinnamon
• 1 Butter a shallow 2 litre/3½ pint ovenproof dish. Spread each slice of raisin bread with the butter (don’t use the end crusts). Halve the slices diagonally.
• 2 Put the milk, cream and lemon zest in a pan. Bring slowly to the boil, then cool so it’s just lukewarm.

Instructions

1. 1Warm the milk and cream in a pan until just lukewarm. In a large bowl, whisk the eggs and caster sugar together, then stir in the brandy or vanilla extract and the warmed milk mixture. Butter the slices of raisin bread, cut them in half diagonally, and arrange half of them in the base of a greased baking dish. Pour half of the custard over the bread.
2. 2Layer the remaining buttered bread slices on top and pour the rest of the custard over them. Allow the pudding to soak for 15 minutes. Meanwhile, preheat your oven to 180°C (160°C fan).
3. 3Combine the demerara sugar, chopped nuts, and ground cinnamon, then scatter this mixture evenly over the soaked bread. Bake for 40 to 45 minutes until the top is golden brown and the custard is set. Let the pudding rest for 5 minutes before serving.

Nutrition

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