Bread and Butter Pudding

• 750 ml milk
• 250 ml whipping cream
• 2 tsp (0.011 litre) vanilla extract
• 3 whole eggs
• 5 egg yolks
• 200g caster sugar
• 1 loaf of sliced white bread cut in half
• 25g sultanas
• 25g butter, melted
• 50g apricot jam
• icing sugar

1. Pre-heat the oven to 200°C / 400°F / Gas Mark 6.

2. Pour the milk and cream into a pan, add the vanilla pod, and gradually bring to the boil.

3. Place the eggs, egg yolks and sugar together in a bowl and mix well.

4. While the cream is heating, place the bread in an ovenproof dish, slightly overlapping the pieces.

5. Sprinkle with sultanas and pour over the butter.

6. Once the cream has boiled, take it off the heat.

7. Next, using a sieve, strain the cream over the bread, cover with foil and bake in the oven for 15-20 minutes or until almost set.

8. Remove from the oven, coat the top with the jam, and dust with icing sugar.

9. Caramelize the topping using a very hot grill or, if you have one, a blowtorch.

10. This is best served at room temperature, with a spoonful of good ice cream.

Per portion (144g)

• Energy: 286 kcal / 1205 KJ
• Fat: 12.5g
• Saturates: 6.7g
• Protein: 7.0g
• Carbohydrate: 38.7g
• Sugars: 22.6g
• Fibre: 0.7g
• Sodium: 209mg

Per 100g

• Energy: 199 kcal / 825KJ
• Fat: 8.7g
• Saturates: 4.7g
• Protein: 4.9g
• Carbohydrate: 26.9g
• Sugars: 15.7g
• Fibre: 0.5g
• Sodium: 146mg