Ingredients: 300ml milk 300ml double cream 1 tsp vanilla extract 3 eggs 75g caster sugar 10 slices white bread 50g butter 75g sultanas Zest of ½ a lemon 2 tblsp brown sugar
Method: 1. Heat oven to 180C/160C/gas 4. 2. To make the custard, heat the milk, cream and vanilla in a saucepan to just below boiling point or “wobble point” 3. Meanwhile whisk the eggs and caster sugar in a bowl. Slowly pour the warm milk mixture on top of it. 4. Add the vanilla pod, over the eggs, stirring constantly until smooth. 5. Lightly butter an ovenproof dish approximately 20cm x 25cm x 5cm. Cut the crusts from the bread slices, then butter both sides of the bread and cut into triangles. 6. Lay half of the bread slices in the bottom of the dish so that they are slightly overlapping. 7. Mix the dried fruit with the lemon zest and sprinkle half of the mix over the bread. Layer the rest of the bread on top then sprinkle over the remaining fruit. 8. Pour the custard over the pudding. Leave to soak for at least 30 mins, or longer in the fridge, if you like. 9. Sprinkle over the demerara and bake for 35-40 mins until golden brown and puffed up. 10. Serve warm with ice cream.