Bread and butter pudding

breadbutter_barber_131449d

1 tbsp apricot liqueur
a small handful of sultanas
150g caster sugar
4 eggs
2 tsp vanilla extract
300ml double cream
300ml whole milk
8 thin slices of white bread, crusts removed
60g unsalted butter, softened
pouring cream, to serve

Heat the oven to 180°C. Now warm the apricot liqueur slightly over a low heat in a small heavy-based pan. Place in a small bowl and pour over the sultanas. Leave this to steep while you prepare the other ingredients.

Make the custard by placing the sugar and eggs in a bowl, along with the vanilla extract and whisk together until pale and creamy. Add the cream and milk and stir to combine. Pass through a fine sieve into a jug.

Butter the bread on one side and layer the slices in a medium-sized, ovenproof dish with the macerated sultanas scattered in-between. Pour over the custard and leave to stand for 15 minutes.

Stand the dish in a large oven tray and pour in enough water to come halfway up the sides. Carefully place in the hot oven and bake for 30 minutes. Remove from the oven and allow it to cool slightly. Serve with the pouring cream.

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