- 6-7 slices of white bread - crusts removed
- 65 g [1/4 cup] butter - softened
- 100 g sultanas or raisins
- 250 ml [1 cup] full-cream milk
- 250 ml [1 cup] double cream (heavy cream)
- 3 medium eggs (or 2 large eggs)
- 50 g [1/4 cup] caster sugar
- 1 tsp vanilla extract
- 25 g icing sugar
- 25 g apricot jam - warmed and sieved (optional)
- Preheat oven to 190°C/fan 170°C/375°F. Grease a 1.5 litre ovenproof dish, about 2.5 inch deep.
- Butter the bread slices generously and cut each into 4 triangles.
- Arrange a layer of the bread in the prepared dish.
- Sprinkle the sultanas on top.
- Then arrange the remaining bread slices on top of this.
- Make the custard - mix the cream, milk, eggs, vanilla, and caster sugar in a bowl.
- Strain the cream mixture over the bread slices and leave to soak for about 5 minutes.
- Put the dish in a larger roasting tin in the oven. While the oven rack (with roasting tin) is about a third out of the oven, carefully pour hot water in the roasting tin to come halfway up the side of the dish.
- Bake for 30 minutes until the top is golden and the custard is lightly set.
- Remove the dish from the roasting tin and leave to cool for about 15 minutes.
- Preheat grill to the highest setting.
- Generously dust the top of the pudding with sifted icing sugar and glaze under the grill until golden brown. If it starts to puff up remove and leave to cool a little longer before returning to the grill.
- Note: It will be more efficient if you use a cooking torch to glaze the icing sugar.
- [Optional] Brush the top with the warmed apricot jam. Serve with clotted cream or warm custard.
Source: English Patis
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