Ingredients

Method

• 2 1⁄2 cups milk
• 2 1⁄2 cups cream
• 2 split (or 2–3 t vanilla paste)
• 300 g caster sugar
• 6 large free-range eggs
• 80 g butter, melted
• 8 soft rolls or slices of white bread (preferably day-old)
• sultanas a large handful, soaked overnight in whisky or brandy
• 150 g apricot jam or marmalade
• cream or ice cream, for serving

Method

Ingredients

1. Preheat the oven to 200°C. Place the milk, cream and vanilla pods or paste in a saucepan and bring to the boil.

2. Beat the caster sugar and eggs until creamy. Veryslowly add the hot vanilla-cream mixture to the eggs and sugar, beating continually, until incorporated.

3. Grease a deep ovenproof dish with some of the butter. Brush the rolls or bread with the remaining butter. Layer the buttered rolls or bread in the dish, sprinkling each layer with sultanas.

4. Pour over the custard, ensuring all the bread is submerged. Allow to soak for at least an hour before baking. The pudding will puff up a bit while baking, so take care not to overfill the dish and leave a small space at the top.

5. Place the dish in a larger pan and fill halfway with boiling water. Bake on the middle rack of the oven for 30–40 minutes, or until dark brown and crispy on top.

6. Remove from the oven and water bath, discard the water and brush with the apricot jam or marmalade. Serve cold with cream or ice cream after chilling overnight, or serve hot.

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Photographs: Toby Murphy