Categories: February

Ingredients

• 6-7 thin slices of white bread, crusts removed
• 65g butter, softened
• 100g sultanas
• 225ml double cream
• 225ml full-fat milk
• 3 medium eggs
• 50g caster sugar
• 1 vanilla pod
• 25g icing sugar
• 50g apricot jam, sieved
• clotted cream, to serve

Directions

1. Preheat the oven to 190˚C/fan 170˚C/gas 5. Generously spread the slices of bread with the butter and put a layer into the base of a buttered 1.5-litre shallow ovenproof dish that measures about 6 cm deep. Sprinkle over the sultanas and cut the rest of the bread slices into triangles and arrange them on top.

2. Mix the double cream, milk, eggs and caster sugar together then pass through a sieve. Slit open the vanilla pod, scrape out the seeds, discarding the pod and whisk the seeds into the custard. Pour over the bread and leave to soak for 5 minutes.

3. Put the dish into a roasting tin and pour in hot water to come halfway up the sides of the dish. Cook in the oven for about 30 minutes until the top is golden and the custard has lightly set and is still quite soft in the centre. Remove the dish from the tin and leave to cool for about 15 minutes.

4. Meanwhile, preheat the grill to the highest setting. Heavily dust the top of the pudding with the icing sugar and glaze under the grill until golden. If it starts to puff up, remove from the grill and let it cool a little longer before returning to the heat.

5. Brush the top of the pudding with the sieved apricot jam and serve with some clotted cream.

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