Categories: February

Ingredients

• 50g butter, softened
• 7 slices white bread, crusts removed
• 9 tbsp thick-cut marmalade
• 100g sultanas
• 225ml double cream, plus extra whipped cream to serve
• 225ml full-fat milk
• 3 medium eggs
• 50g caster sugar
• 1 vanilla pod, split lengthways
• icing sugar, for dusting

Directions

1. Preheat the oven to 190˚C/fan 170˚C/gas 5. Spread the butter on 1 side of each slice of bread, then spread the marmalade thickly on top. Arrange about half of the bread in a single layer in the base of a 1.5 litre shallow ovenproof dish. Sprinkle the sultanas over, then cut the remaining bread into triangles and arrange on top.

2. Lightly whisk the double cream, milk, eggs and caster sugar in a bowl and pass through a sieve. Scrape the vanilla seeds into the custard. Discard the pod. Pour over the bread and leave to soak for 5 minutes.

3. Put the dish in a roasting tin and pour in enough hot water to come halfway up the sides of the dish. Bake for 30 minutes until the top is golden and the custard has lightly set but still has a good wobble. Take the dish out of the roasting tin and leave to cool for about 10 minutes.

4. Preheat the grill to high. Dust the pudding with the icing sugar and pop under the grill for about 1 minute until golden – watch it carefully, as it can brown very fast. Serve warm with whipped cream.

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