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Ref: 449
Heading: Puddings
Cuisine: British & Irish
Food Type: Vegetarian
No of Portions: 6
Change no of portions required to :

Ingredients & Prep

   300 ml  double cream
   300 ml  whole milk
   8 bread slices
   2 egg
   2 egg yolk only
   60 g  raisins
   60 g  butter salted soft additional for lining tin
   50 g  golden caster sugar
   30 g  demerara sugar
   1 vanilla pod
   1/2 lemon zest
   1 tsp  mixed spice


  Step 1
Pre-heat oven to 170'c. First make the custard, place cream & milk in a saucepan, cut vanilla pod in half length ways & scrape out seeds with a knife, add to the milk, then chop pod into stick & add that in as well (or use vanilla paste), on a med heat bring milk/cream to a simmer then turn off & allow to cool to warm.
  Step 2
In a bowl add eggs & egg yolks & whish, add cool milk/cream in through a sieve to remove pod bits, whisk in caster sugar into the eggs set aside.
  Step 3
Use a 20cm x 25cm x 5cm ovenproof dish & line with additional butter, then cut bread diagonally into triangles, place soft butter in a bowl & add mixed spice & lemon zest & mix in the butter then spread on both sides & lay cut side down in the dish at an angle, scattering in between a few raisins as you go, any left over raisins scatter over the top.
  Step 4
Pour custard over the top of the buttered bread carefully without disturbing the bread, let it soak for 25 min then sprinkle over the demerara sugar.
  Step 5
Place in the oven & bake for 30 to 40 mins until golden brown on top.

Suggestion & Tips

Classic pud, you can use brioche or croissants, honey, more lemon or marmalade.
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